I must confess to telling a lie. I already have a recipe for Chocolate Chip Cookies on my blog and there I stated I would never look for another recipe, as it was perfect. But as I have just bought another cookbook, I came across this recipe. while flicking through my new book. Now I did not make these because I needed a better recipe, these ones I simply made because I like Joanna Gaines.
My kids loved them, I loved them. Are they better than the ones I already make, no, but they are equally as good. So I felt another cookie recipe can never hurt, can you really have too many cookie recipes.
These cookies are chunky, chocolatey and delicious. They have a softness in the centre, but an edge that is crisp.
The cookies will keep in an airtight container for 5 days.
Baked cookies can be frozen, defrost for 2-3 hours at room temperature before eating.
Unbaked cookies can be scooped onto baking paper lined trays as if you were going to bake them, freeze until solid. Then you can place them in resealable bags and freeze for up to 3 months. Bake directly from the freezer, no need to thaw, just add 2-3 minutes to your baking time. You can also keep them refrigerated unbaked for up to 3 days and bake as needed.
Now I have two perfect cookie recipes. I will never look for another cookie recipe again, or will I.
My kids loved them, I loved them. Are they better than the ones I already make, no, but they are equally as good. So I felt another cookie recipe can never hurt, can you really have too many cookie recipes.
These cookies are chunky, chocolatey and delicious. They have a softness in the centre, but an edge that is crisp.
The cookies will keep in an airtight container for 5 days.
Baked cookies can be frozen, defrost for 2-3 hours at room temperature before eating.
Unbaked cookies can be scooped onto baking paper lined trays as if you were going to bake them, freeze until solid. Then you can place them in resealable bags and freeze for up to 3 months. Bake directly from the freezer, no need to thaw, just add 2-3 minutes to your baking time. You can also keep them refrigerated unbaked for up to 3 days and bake as needed.
Now I have two perfect cookie recipes. I will never look for another cookie recipe again, or will I.
Recipe
Recipe adapted from Joanna Gaines' cookbook Magnolia Table
Makes about 15-20 cookies
2½ cups plain flour
1 heaped teaspoon bicarbonate of soda
½ teaspoon sea salt
114g unsalted butter, at room temperature
2 cups packed light brown sugar
2 large eggs
1½ teaspoons pure vanilla extract
1½ cups semisweet chocolate chips
Position a rack in the centre of the oven and preheat the oven to 175C/155C fan forced. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended.
Turn the mixer off and add the flour mixture to the bowl. Mix on medium just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky.
Add the chocolate chips and beat on high for about 5 seconds to thoroughly and quickly mix in the chips.
Drop by large spoonfuls on the lined baking sheet; don't flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.
Store the cookies in a tightly covered container at room temperature for up to 3 days.
Makes about 15-20 cookies
2½ cups plain flour
1 heaped teaspoon bicarbonate of soda
½ teaspoon sea salt
114g unsalted butter, at room temperature
2 cups packed light brown sugar
2 large eggs
1½ teaspoons pure vanilla extract
1½ cups semisweet chocolate chips
Position a rack in the centre of the oven and preheat the oven to 175C/155C fan forced. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended.
Turn the mixer off and add the flour mixture to the bowl. Mix on medium just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky.
Add the chocolate chips and beat on high for about 5 seconds to thoroughly and quickly mix in the chips.
Drop by large spoonfuls on the lined baking sheet; don't flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.
Store the cookies in a tightly covered container at room temperature for up to 3 days.
Enjoy!
To save the recipe to your favourites go www.whatscookingella.com/chocolate-chip-cookies-2.html
Pin it: www.pinterest.com.au/pin/399413060709579928/
Pin it: www.pinterest.com.au/pin/399413060709579928/
RSS Feed