Crispy Chocolate Chip Cookies

• 분량: 16 cookies

재료

150 gm cake flour. (1 ¼ C)

¾ teaspoon table salt

¼ teaspoon baking soda

8 tablespoons unsalted butter, melted and cooled

67 gm sugar. (⅓ C)

71 gm packed dark brown sugar (⅓ C)

2 large egg yolks

21 gm whole milk (1½ tablespoons)

2 teaspoons vanilla extract

135 gm mini semisweet chocolate chips. (¾ cup)

방향

Adjust oven rack to middle position and heat oven to 350 degrees.

Line 2 baking sheets with parchment paper.

Whisk flour, salt and baking soda together in a bowl.

Mix melted butter, granulated sugar and brown sugar on low speed until fully combined. Increase speed to medium-high and beat until mixture is lightened in color, about 1 minute.

Reduce speed to low and add egg yolks, milk and vanilla; and mix until combined.

Slowly add flour mixture and mix until just combined.

Using a rubber spatula, stir in chocolate chips.

Using greased 1-tablespoon measure, divide dough into 16 portions on prepared sheets, 8 portions per sheet.

With moistened fingers, press dough portions to ½-inch thickness.

Bake cookies, 1 sheet at a time, until deep golden brown, 16 to 18 minutes, rotating sheet halfway through baking.

Let cookies cool on sheet for 20 minutes.

Makes 16 cookies.

노트

https://www.post-gazette.com/life/recipes/2019/04/24/Classic-chocolate-chip-cookie-recipe-chewy-crispy-thick-thin/stories/201904240009