*chewy* chocolate chip cookies
(1 rating)
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My husband and I have become cookie snobs. We cannot eat them if they are too crunchy or have too much of a cake texture. But these little jewels are thin and chewy and good even cold next day- I know, ate half the batch typing this. I use almond extract instead of vanilla. The flavor profile changes completely and gives it a slightly floral fruity taste. I recommend almond extract over vanilla for most sweets.
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(1 rating)
yield
33 Cookies
Ingredients For *chewy* chocolate chip cookies
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2 stickbutter
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1 cbrown sugar
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1/4 csugar
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1 cself-rising flour
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3/4 call purpose flour
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1egg
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1 tspalmond extract
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1 tspbaking powder
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1 cchocolate chips
How To Make *chewy* chocolate chip cookies
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1Melt butter and let it cool to room temperature.
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2In a large mixing bowl, add butter, both sugars and mix till smooth.
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3Incorporate the egg and almond extract.
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4Sift flours and baking powder into a small bowl. Slowly, mix the flour with the liquid mixture until everything is well combined.
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5Mix in chocolate chips. Put the batter in the refrigerator for 10 minutes.
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6Preheat oven to 350ºF while the batter is in the refrigerator.
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7Drop rounded tablespoons of the cookie dough onto parchment paper lined cookie sheets.
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8Bake for 12 minutes or until golden brown. Let cool for 5 minutes, then transfer them to a wire rack to cool.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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