Sunday, November 23, 2014

Chocolate Chip Cookies With a Dash of Science!

I made these yesterday and they are delicious! I used a recipe from my Betty Crocker New Cookbook but I did a couple things different. I used the science behind baking the perfect cookie to be sure they came out the way I wanted. I wanted them thick and fluffy and not as sugary as normal. I got over 2 dozen out of this recipe and they were fluffy and slightly more... powdery or firm (?) than chewy. Below I posted the recipe along with the changes I made. 

3/4 cup granulated sugar (I used baking sugar)
3/4 cup packed brown sugar (I skipped this completely- if you use brown sugar they will be more chewy and sweet)
1 cup butter (thats 2 sticks, melted or softened)
1 teaspoon baking soda
1 teaspoon baking powder (I added this to fluff them up)
1 large egg
2 1/4 cups of flour
1/2 teaspoon salt
1 package of chocolate chips

Heat oven to 375. Mix sugar, butter and egg in large bowl. Then stir in flour, baking soda, baking powder and salt. Finally stir in chocolate chips.

Put them in the freezer for 60 minutes. This keeps the butter from spreading so much when baking, that way they don't flatten out so much.

Drop dough in a rounded tablespoon onto a cookie sheet.

Bake 8 to 10 minutes.


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