And they are ofcourse mine. I don’t mean to brag, but I seriously loved the cookies I baked today and I am really picky when it comes to food. I have zero experience in cooking, but I have to say, baking might make my list of hobbies.
I went online for a few cookie recipes. After 2 failed attempts and a few stone hard cookies, I think I have perfected the art of baking the best choco chip cookies.
Here is the recipe(I combined 2 online recipes)
1/2 cup unsalted butter(softened)
1/2 brown sugar( I used dark brown one)
one tbs less than 1/2 cup white sugar.
1/2 tps baking soda
1 tps hot water
3/4 tps vanilla extract
1 egg
1-1/2(or a little more) cup all purpose bleached flour
1 tbs(or a little more) of jello instant vanilla pudding mix
1/2 to 1 cup semisweet choco chips.
1 cup chopped nuts(optional)
- Preheat the oven at 350F(175C).
- Mix the butter, brown sugar, white sugar.
I used the black and decker blending(or beating) thingy. Make sure the sugar isn’t granular when u are done. It should dissolve properly. - Beat in the egg and make a smooth mixture. Add the vanilla extract.
- Add the baking soda to the hot water and add to the mixture and beat again.
- Add the salt and Jello pudding mix and continue blending.
- Now add the all-purpose flour and keep blending/beating whatever it is called, it should be a consistent mixture with no lumps at all. Very smooth to touch but not flowy at all.
- Now add in the chips and nuts with a wooden spoon, do not use the blender now.
Grease a cookie sheet and place the cookie dough using a spoon, with amounts as big as you want your cookie to be. - Place it in the pre-heated oven for 12-15 minutes or until the edges are light brown.
- take them outta oven and let them cool off.
The cookies will have a crunchy periphery and a chewy middle, if you want them ooey gooey everytime you have them, toss them into a microwave for about 10 seconds and viola, they will melt in your mouth.
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