I’m Going To Show You How To Make The Most Perfect Chocolate Chip Cookie.
- All-Purpose Flour
- Brown Sugar
- Regular Sugar
- Semi-Sweet Chocolate Chips
- Unsalted Butter
- Vegetables Shortening
- Some Eggs
- Vanilla Extract
- Baking Soda
I’m going to show you what you need you’ll need some all-purpose flour, brown sugar, regular sugar, semi-sweet chocolate chips, unsalted softened butter. you’re going to need some vegetable shortening, some eggs, salt, baking soda, cinnamon and vanilla extract. You’re really going to be amazing you have to trust me on that and I’m gonna make a lot of cookies so be ready it’s gonna give out four dozen so get your mixer ready with a paddle attachment we’re going to start with our sugar. I have here 3/4 of a cup of regular sugar 3/4 of a cup of softened brown sugar and we’re going to put in the butter and vegetable shortening now most people just use butter they don’t use vegetable shortening. I have decided. I when I start thinking about running the perfect recipe for the chocolate chip cookies.
I thought well when you make a pie crust.you use the butter for flavoring and the shortening for the really amazing crisp light texture that it gives you so why not do it in a cookie. I tried it and it was amazing so just trust me so, meme speed cream this together just until it literally comes together not longer then. We’ll put in the eggs here.we go my butter and sugar mixture is perfectly creamy now I had that. I took my spatula and just scrape down the sides of it because sometimes what happens is while everything it’s. You know spinning it tends to stick to the sides of the bowl and not incorporate all the way at the bottom so,just give it a nice little mix if, you see that that’s happening. I’m going to add in my eggs and add in my vanilla a couple of teaspoons back down just mix this together until everything’s nice and creamy and well blended.
You got that ready just gonna scrape it down look how creamy that is that’s exactly. what you want perfect okay now we’re going to add in our dry ingredients. I’m going to add in two and a quarter cups of all-purpose flour then. I’m going to add in one teaspoon of salt one teaspoon of baking soda and an ink that a teaspoon of cinnamon might sound really strange but the cinnamon adds a note that. you really can’t replace it. You don’t just taste like cinnamon in your mouth cause it’s not a cinnamon based cookie but it somehow just makes the chocolate taste really chocolaty and it makes the cookie just really just so good you should. I have to trust me and just try it once if, you don’t like it just. I’ll make this in a minute but. I’m sure you’ll love it okay speed on low otherwise. You get a big facial a flower make this together just until incorporated because remember. you never want to over mix otherwise or get really tough tough cookies this is perfectly combined now.
I’m going to add in my chocolate chips so, I have two cups here of semi-sweet chocolate chips and just – just a line noise our spatula to do the rest of the work scrape everything down and want to leave anything behind and here.we go mix this really well you want to make sure – nothing got left behind the bottom sure you pre-heat your oven to 375 at this point because.you want to make sure it’s nice and hot and with a small ice cream scoop or actually the this was actually called a cookie scooper it really is and it makes the perfect size cookies all the same size and it works every time take non-stick baking sheet real cookie sheet.whichever you have don’t grease it there’s plenty of butter in there to make sure it doesn’t stick and just take a nice little bow like that and here.
We go place them a couple inches apart from each other because they will expand and just keep almost scooping them last cookie as. you can see got lots of cookies in front of me and have some really happy guests tomorrow and these are going to go into your preheated 375 oven 8 to 10 minutes keep an eye on them. You want them to just be lightly Brown around the edges and then.you’re gonna leave them on the baking sheet for about 10 minutes before transferring them onto a cooling rack there. You have them guys on these baked for 10 minutes. I let them cool in the baking pan baking sheets for about 10 minutes.I put them on a cooling rack to cool completely for half an hour before but then putting them on a beautiful platter now these are not your average doughy thick dense cookie this is a lighter than air crisp but yet still soft chocolaty delicious heavenly cookie now.