My Favorite Chocolate Chip Cookie s

My Favorite Chocolate Chip Cookie s requires about 19 minutes from start to finish. One portion of this dish contains around 2g of protein, 8g of fat, and a total of 162 calories. For 17 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 36. 249 people were glad they tried this recipe. It works well as a hor d'oeuvre. This recipe from The Kitchen Magpie requires granulated sugar, salt, butter, and chocolate chips. With a spoonacular score of 6%, this dish is very bad (but still fixable). Try My Favorite Chocolate Chip Cookie, Vegan Chocolate Chip Cookies: Your New Favorite Cookie, and The BEST Chocolate Chip Cookie | New York Times Chocolate Chip Cookie for similar recipes.

Servings: 36

Preparation duration: 10 minutes

Cooking duration: 9 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Kick the tires and light the fires to 375 degrees.Cream together your butter and sugar until it’s light and fluffy. Add in the egg and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet.Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off.Flatten each of them as much as you can. This is a dry dough – no sticky chewiness going on here- but it’s just wet enough to make perfect little flat cookie patties.Bake at 375 for 9-11 minutes, until golden brown. Cool on the sheets completely.These turned out to be wonderfully crispy, crunchy and were surprisingly a hit with everyone. The butter flavor really is apparent in these ones due to the lack of flavor that comes with brown sugar, but that isn’t a bad thing at all. Buttery, crispy little bites of chocolate heaven!

 

Step by step:

1. Kick the tires and light the fires to 375 degrees.Cream together your butter and sugar until it’s light and fluffy.

2. Add in the egg and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.

3. Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet.Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off.Flatten each of them as much as you can. This is a dry dough – no sticky chewiness going on here- but it’s just wet enough to make perfect little flat cookie patties.

4. Bake at 375 for 9-11 minutes, until golden brown. Cool on the sheets completely.These turned out to be wonderfully crispy, crunchy and were surprisingly a hit with everyone. The butter flavor really is apparent in these ones due to the lack of flavor that comes with brown sugar, but that isn’t a bad thing at all. Buttery, crispy little bites of chocolate heaven!

Nutrition Information:

covered percent of daily need