ajmal_ihsaas22
Striving For Jannah
These cookies are sheer perfection, large bakery-style, thick and chewy, and they taste as good as they look with a fool-proof set of instructions.
Ingredients
• 2 cups all-purpose flour
• 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, melted and cooled until warm
• 1 cup packed brown sugar(light or dark)
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk, from a large egg
• 2 teaspoons vanilla extract
• 1 1/2 cups chocolate chips(semi-sweet, milk chocolate or any combination)
Directions
Place oven racks in the upper and lower 1/3's of the oven.
Pre-heat oven to 325°F.
Cover 2 large cookie sheets with parchment paper Mix flour, baking powder & salt in a bowl or bag and set aside
Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla.
Mix until incorporated.
Add dry ingredients and mix until just combined.
Stir in chips.
Divide into 18 equal balls, a 2" cookie scoop works just about perfectly, about 60 gms each.
EVENLY space 9 on each cookie sheet.
Bake for 15-18 minutes, rotating front to back and top to bottom after 8 minutes.
Cool on sheets to maintain chewy texture.
Ingredients
• 2 cups all-purpose flour
• 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, melted and cooled until warm
• 1 cup packed brown sugar(light or dark)
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk, from a large egg
• 2 teaspoons vanilla extract
• 1 1/2 cups chocolate chips(semi-sweet, milk chocolate or any combination)
Directions
Place oven racks in the upper and lower 1/3's of the oven.
Pre-heat oven to 325°F.
Cover 2 large cookie sheets with parchment paper Mix flour, baking powder & salt in a bowl or bag and set aside
Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla.
Mix until incorporated.
Add dry ingredients and mix until just combined.
Stir in chips.
Divide into 18 equal balls, a 2" cookie scoop works just about perfectly, about 60 gms each.
EVENLY space 9 on each cookie sheet.
Bake for 15-18 minutes, rotating front to back and top to bottom after 8 minutes.
Cool on sheets to maintain chewy texture.