How To make Commercial Style Chocolate Chip Cookies
1 c Unsalted butter*
1 c Light brown sugar; firmly
-packed 1 c White sugar
1 tb Vanilla extract
1 Egg
2 1/2 c All-purpose flour
1 ts Baking soda
3/8 ts Salt
2 1/2 c Chocolate chips
Recipe by: The Washington Post 10/30/96 Line two baking sheets with parchment paper. Preheat oven to 350 degrees. Cream the butter with both sugars until well blended. Stir in the vanilla and egg. Fold in the flour, baking soda and salt, then, lastly, fold in the chocolate chips. Form into rounds the size of golf balls, place 3 inches apart on the baking sheets and press down slightly. Bake until just light brown around the edges, about 14 to 16 minutes. Do not overbake these cookies -- they may seem a little underdone but will crisp as they cool. Cool on racks. (Makes about 2 1/2 dozen). * NOTE: For a lighter, even more commercial-style texture, substitute 1/4 cup golden Crisco for 1/4 cup of the butter. Recipe from Marcy Goldman, a professional baker and food writer based in Montreal. -----
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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How To Make Perfect Chocolate Chip Cookies
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Anna Olson Bakes Her Famous Classic Chocolate Chip Cookies
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