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Chocolate Chip Cookie Recipe
- 1. with Jenn & Shelli Today’s Recipe: Chocolate Chip Cookies
- 2. with Jenn & Shelli Ingredients needed: • 1 cup softened butter • 1 cup white sugar • 1 cup packed brown sugar • 2 large eggs • 2 teaspoons vanilla • 3 cups all-purpose flour • 1 teaspoon baking soda • 2 teaspoons hot water • ½ teaspoon kosher salt • 1 12oz bag of semi-sweet chocolate chips • 3 dozen cookies
- 3. with Jenn & Shelli Equipment needed: • Large mixing bowl • Measuring cups and spoons • Hand Mixer • Spatula • Spoon • Cookie scooper • Baking sheet • Cooling rack • Oven Mitt
- 4. with Jenn & Shelli Prepare: Wash your hands. Preheat oven to 350˚ Ensure all ingredients and equipment are gathered.
- 5. with Jenn & Shelli Equipment: Into the bowl… •Mixing bowl •1 cup white sugar • 1 cup packed brown sugar •Dry measuring cup • 1 cup (2 sticks) of softened butter •Hand mixer
- 6. with Jenn & Shelli Equipment: Cream together until smooth and creamy. •Mixing bowl •Hand mixer • Start low, then increase speed. • Approximately 3 minutes.
- 7. with Jenn & Shelli Equipment: Beat in the eggs one at a time. •Mixing bowl •Hand mixer
- 8. with Jenn & Shelli Equipment: Into the bowl… •Measuring spoon •2 tablespoons of vanilla extract •Hand mixer
- 9. with Jenn & Shelli Equipment: Into the measuring cup… •Measuring cup •2 teaspoons of hot water. • 1 teaspoon of baking soda •Measuring spoon • ½ teaspoon of kosher salt Dissolve the baking soda in the hot water. Add water to mixture along with the salt.
- 10. with Jenn & Shelli Equipment: Into the bowl… •Hand mixer •3 cups of flour. •spoon • Start low, then increase speed. • Approximately 2 minutes.
- 11. with Jenn & Shelli Equipment: Into the bowl… •Hand mixer •1 bag of chocolate chips
- 12. with Jenn & Shelli Equipment: Scoop batter into balls 1 inch in diameter. •Cookie scooper Drop balls onto baking sheet. •Baking sheet
- 13. with Jenn & Shelli Bake in oven at 350 degrees for 10 minutes.
- 14. with Jenn & Shelli Equipment: They’re done when…. •Oven Mitt •Tops and edges are a golden brown. Remove cookie tray from oven. Allow to cool slightly before transferring. Approximately 2 minutes.
- 15. with Jenn & Shelli Equipment: Remove cookies from cookie sheet and •Spatula transfer to cooling rack.
- 16. with Jenn & Shelli
- 17. with Jenn & Shelli Today’s Recipe: Thanks for Chocolate tuning in! Chip Cookies See you next time!
Hinweis der Redaktion
- http://www.nytimes.com/2008/07/09/dining/09chip.html
- Shortening and Solid Fats Butter and margarine have measuring amounts marked on the sides of the paper wrapping. One quarter pound stick of butter or margarine equals 1/2 cup. Solid shortening is measured by packing it into a cup so there are no air spaces, then leveling off with the knife. To easily remove fats from baking cups, spray them with a nonstick cooking spray before measuring. You can also use the liquid displacement method for measuring solid fats. For instance, if you want 1/2 cup of shortening, fill a liquid measuring cup with 1/2 cup of cold water. Then add shortening until the water level reaches 1 cup when you look at it at eye level. Pour out the water and use the shortening. Oil is measured as a liquid.
- Shortening and Solid Fats Butter and margarine have measuring amounts marked on the sides of the paper wrapping. One quarter pound stick of butter or margarine equals 1/2 cup. Solid shortening is measured by packing it into a cup so there are no air spaces, then leveling off with the knife. To easily remove fats from baking cups, spray them with a nonstick cooking spray before measuring. You can also use the liquid displacement method for measuring solid fats. For instance, if you want 1/2 cup of shortening, fill a liquid measuring cup with 1/2 cup of cold water. Then add shortening until the water level reaches 1 cup when you look at it at eye level. Pour out the water and use the shortening. Oil is measured as a liquid.
- http://www.nytimes.com/2008/07/09/dining/09chip.html