Chocolate Chip Cookies from The Vanilla Bean Baking Book

These chocolate chip cookies are like no other. They're big-as-your-head and ultra flat, with a soft and chewy center, surrounded by crinkly, wrinkly prettiness that is the perfect delicately crispy texture

Chocolate Chip Cookies from The Vanilla Bean Baking Book

  • 2 c. (284 g) all-purpose flour
  • 1/2 tsp. baking soda
  • 3/4 tsp. kosher salt
  • 1/2 lb. (2 sticks) unsalted butter, at room temperature
  • 1-1/2 cups (297 g) sugar
  • 1/4 c. (50 g) packed brown sugar
  • 1 large egg
  • 1-1/2 tsp. pure vanilla extract
  • 2 T. water
  • 6 oz. (170 g) bittersweet chocolate, chopped into bite-size pieces averaging 1/2" with some smaller and some larger

  1. Adjust an oven rack to the middle position. Preheat the oven to 350° F. Line three baking pans (I find that commercial-grade 12" x 17" rimmed pans give me the best results with this recipe) with aluminum foil, dull side up. This helps create the crinkles in the cookies and lends an extra-crisp, golden brown bottom.
  2. In a small bowl, whisk the flour, baking soda, and salt.

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