But first… a little recap, because it’s been a while. It was hard but I managed to climb out and share these amazing cookies, because you absolutely need them in your life. Let the cookies cool on the sheets for 5 minutes before moving to a cooling rack.Perfect super soft and chewy chocolate chip cookies that stay soft! Enjoy warm for a super ooey gooey center! A must make for all chocolate chip cookie fans! Bake for 8-10 minutes, or until edges are set and slightly golden (be careful not to over-bake!).
Scoop the chilled cookie dough into 1-tablespoon-sized balls and place on the prepared cookie sheets. Line two baking sheets with parchment paper or a baking mat. When ready to bake, preheat the oven to 350 degrees F. Cover the dough with plastic wrap or foil, and chill for at least 1 hour and up to 2 days. On low speed or with a wooden spoon, add the flour mixture into the wet ingredients and mix just until combined. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Mix in the egg and vanilla until combined. Using an electric mixer, beat together the butter and sugars until light and fluffy. Enjoy! 🙂ģ/4 cup (1.5 sticks) unsalted butter, softened to room temperature The fact that I refrained from making a thousand adjustments to this recipe should tell you something….yes, they’re that good. I can’t mail you all cookies, but I really hope you will make them yourself. The addition of cornstarch makes them soooo soft, and if you’re careful not to over-bake them, they’ll stay soft and chewy for up to a week! My poor brother, who has been begging me to make “regular” chocolate chip cookies for over a year now, will be thrilled to find a box of these in his Montana mailbox. For now, you should at least make a batch of these incredible chocolate chip cookies. I’ll do my best to keep adding to the blog, but life might take over again in its pesky way. And the occasional quinoa salad…because balance.Īs to the future of Emma’s Baking Addiction, we’ll just see how this summer goes. for so long and hoping that there are still people out there who love reading recipes for ridiculously soft and chewy chocolate chip cookies.
But if I were to give those excuses, it would end with me apologizing for being M.I.A. Oh yeah, and I didn’t have a kitchen of my own during the school year. I won’t give you all the excuses I have about being an extremely busy third-year college student trying to balance classes, psychology research, being a resident assistant, and re-training after a long running injury. On an entirely different note…I finally did it!! I decided to haul this little blog away from the back burner and onto my plate again. I mean, chocolate chip cookies are essentially little balls of flour, sugar, butter, and chocolate…what more do you need? There’s a reason that chocolate chip cookies are so iconic, holding their place as America’s #1 favorite cookie (at least according to The Huffington Post). And you know what? They were amazing. They reminded me that sometimes, you don’t need all the bells and whistles. No toasted coconut, fancy sea salt, pretzels, or Oreos.
No special caramel-filled chocolate chips. You guys, I finally did it!! I made regular, typical, standard, good old-fashioned chocolate chip cookies.
0 kommentar(er)
