- All-Purpose Flour
- Baking Soda
- Brown Sugar
- Regular Sugar White
- Chocolate Chip
- Unsalted Butter
We can get started you’re going to all-purpose flour some just quick cooking oats not instant pinch of salt,baking soda,brown sugar,regular sugar white,chocolate chip an egg some unsalted butter that’s been softened to room temperature almond extract.I love to eat so the first thing you wanna do is get your oven preheated to 375 second thing. you wanna do is stick baking sheets lined with parchment paper get those ready now. I’ve have the recipe only because it’s just my husband at 9:00 tonight and we just want a couple cookies in fact I’m probably just going to bake half of this and put the rest of the dough in the freezer because they freeze this beautifully and it falls out incredibly well so.
I’m going to put the full recipe online online kitchen I’m going to put in my unsalted butter that’s been softened to room temperature in my standing mixer that’s been fitted with a paddle attachment and this just makes life a lot easier so then.I’m going to add in my sugars pop this up and cream this together really really well and while that’s happening.I’m just going to take my dry ingredients I’m going to give these a good stir.I’m just going to wait for those to be nice and creamy. I want to add in our egg that’s beautiful I’m gonna add in my egg I don’t feel like Judy from the street I’m it’s beautiful so add in my egg almond extract now.
I’ve mentioned it a million times whenever you’re working with almond extract or any other extract besides vanilla you need to measure it because this stuff is so strong it’ll ruin your Joe completely so, I’m not going to add too too much that’s plenty. I’ve had this for literally probably a year and I mean I still have something left of it I still have another teaspoon or so, left in here that’s because it just last so long you need so little of it it’s gonna let those go get those mixed well and we’ll add in our dry ingredients now look amazing now make sure that you’re always mixing you know you’re always stopping your mixture to give everything a really good scrape and of course you can do this in just a bowl with a wooden spoon the spatula it worked just fine so I’m gonna add in my dry mixture if.
So, one more time I kid you not I’m gonna I’m gonna zip my lips shut I feel like that’s like my new word nowadays so, so I’m over saying it okay so no just I’m going to just light my giant greens make some solder in coorporate it and it’s going to literally take about a minute if, that really it’s working really well already in fact that looks so good. I’m gonna add in my white chocolate chips at this point only because I don’t want to over mix the dry ingredients otherwise. I develop the gluten and they come out like little hockey pucks instead of being beautiful little soft and chewy delicious cookies these are pretty much done okay love it when that happens take this off scrape off all of your dough from your little attachment into your bowl that’s looking beautiful okay.
5I’m gonna take my handy dandy small ice cream scoop this is about a tablespoon measure I’m going to take each little one and pop them just a few inches apart from each other and that is it my friend now of course you want to do this and you know multiple baking sheets but like I said I’m only gonna bake one baking sheet because it’s just my husband and I we just wanted some cookies but the rest of it freeze it so beautifully and then you can just thaw it in the refrigerator or even on your counter and sometimes I even pop it in the microwave for about 30 seconds at a time until the dough is completely thawed and you can have fresh baked cookies at a moment’s notice just in case anybody shows up uninvited which happens pretty frequently around here it’s gonna fill these all up until.
I’m making sure is nice and full last one okay these are gonna go into the oven that’s been preheated to 375 and they’re gonna bake for about nine to eleven minutes a little lightly golden now let them cool completely before you can dig in if you can resist them I probably what you want was really nice and hot my cookies baked for exactly 11 minutes now pretty much let them cool completely and I didn’t dig into them yet which shocking I know i’ve seen crazier things happen but I wanted to let these cool for a bit so I could kind of really show you if I open one up kind of how chewy look at that I’m gonna just kind of show you they’re not sort of super crispy they’re got a lovely chew to them mmm-hmm why are cookies so good why are sweet things so good hmm new almond with the vanilla from the boy chocolate chip vanilla.