*chewy* chocolate chip cookies
(1 RATING)
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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prep time
cook time
method
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yield
33 Cookies
Ingredients
- 2 sticks butter
- 1 cup brown sugar
- 1/4 cup sugar
- 1 cup self-rising flour
- 3/4 cup all purpose flour
- 1 - egg
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1 cup chocolate chips
How To Make *chewy* chocolate chip cookies
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Step 1Melt butter and let it cool to room temperature.
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Step 2In a large mixing bowl, add butter, both sugars and mix till smooth.
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Step 3Incorporate the egg and almond extract.
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Step 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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Step 5Mix in chocolate chips. Put the batter in the refrigerator for 10 minutes.
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Step 6Preheat oven to 350ºF while the batter is in the refrigerator.
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Step 7Drop rounded tablespoons of the cookie dough onto parchment paper lined cookie sheets.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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