Recipe: Appetizing The Chocolate Chip Cookie FUSF

The Chocolate Chip Cookie FUSF. Save time and do your groceries online. Free UK delivery on eligible orders! Update your wardrobe with the New Look must-have looks.

The Chocolate Chip Cookie FUSF jimkmaus. Increased the baking soda for increased spread. Inverted the brown sugar/granulated sugar to up the crisp, reduce the cakiness. You can cook The Chocolate Chip Cookie FUSF using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of The Chocolate Chip Cookie FUSF

1. It's 2 1/2 cups (350 g) of all-purpose flour.
2. You need 1 teaspoon of baking soda.
3. Prepare 1 teaspoon of salt plus a pinch to sprinkle before baking.
4. You need 1 cup of (8 ounces/225 g) unsalted butter, at room temperature.
5. Prepare 1 cup (215 g) of granulated sugar.
6. You need 3/4 cup (150 g) of packed light brown sugar.
7. You need 1 teaspoon of vanilla extract.
8. You need 2 of large eggs, at room temperature.
9. It's 8-12 oz. of chocolate chips or chunks(less to feature the cookie flavor, more to highlight your chocolate).

Enhanced the baking soft drink for raised spread. An easy chocolate chip cookie recipe for soft biscuits with a squidgy middle that will impress family and friends. If you like American-style cookies, you'll love these pale, chewy delights. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla.

The Chocolate Chip Cookie FUSF step by step

1. Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F..
2. In a small bowl, whisk together the flour, baking soda, and 1 tsp salt..
3. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the chocolate chips/chunks..
4. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches (23 cm) long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours..
5. Line 2 baking sheets with parchment paper or silicone baking mats..
6. Slice the logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the chips crumble out, simply push them back in. Sprinkle a pinch of salt over cookies..
7. Bake, rotating the baking sheets midway through baking (6 minutes) until the cookies are very lightly browned in the centers, about 12 minutes. If you like soft chocolate chip cookies, err on the side of underbaking. Adjust the baking time as needed..

Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt. With a big nod to David Lebovitz. Increased the baking soda for increased spread. Inverted the brown sugar/granulated sugar to up the crisp, reduce the cakiness. Chocolate chip cookies used to only be made from the recipe on the back of the chocolate chip bag, right?

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