Imen Dridi Joy Of Cooking Chocolate Chip Cookies is made with a blend of unsalted butter, granulated and light brown sugars, eggs, pure vanilla extract, all-purpose flour, baking soda, salt, and rich semisweet or bittersweet chocolate chips. This delightful treat requires only 10 to 12 minutes in the oven, yielding a batch of delicious cookies.
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🧡 Why You’ll Love This Chocolate Chip Cookies Recipe:
- Perfect Harmony of Flavors: The blend of unsalted butter, brown sugar, and white sugar creates a symphony of flavors that delight the taste buds.
- Soft and Crispy Texture: Master the art of baking with a recipe that ensures the perfect balance of crispiness around the edges and softness in the middle.
- Rich and Decadent Chocolate Chips: Enjoy the decadence of semisweet or bittersweet chocolate chips generously scattered throughout each cookie.
❓ What Is Joy Of Cooking Chocolate Chip Cookies Recipe?
Joy Of Cooking Chocolate Chip Cookies is a divine creation featuring unsalted butter, sugars, eggs, vanilla, flour, and a generous helping of chocolate chips. The result is a heavenly treat, perfect for satisfying your sweet cravings.
🍫 Joy Of Cooking Chocolate Chip Cookies Ingredients
Chocolate Chip Cookies Recipe:
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated white sugar
- 3/4 cup light brown sugar (firmly packed)
- 2 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semisweet or bittersweet chocolate chips
Garnish:
- Chocolate Chunks or Chips
🍪 How To Make Joy Of Cooking Chocolate Chip Cookies
- Set the baking rack in the middle of the oven and heat it up to 375 degrees F (190 degrees C).
- Put parchment paper on two baking sheets.
- You can use a hand mixer or an electric stand mixer with a paddle tool to beat the butter until it is smooth.
- It will take about one to two minutes of beating after adding the vanilla extract and the white and brown sugars.
- One at a time, add the eggs and beat until they are fully mixed in. If you need to, scrape the bowl’s sides and bottom.
- Mix the flour, baking soda, and salt together in a different bowl. Before adding the chocolate chips and dry ingredients to the egg mixture, beat them just until they are mixed in.
- Cover the dough and put it in the fridge until it gets hard, which should take 30 to 60 minutes. There are two days that the batter can be kept in the fridge.
- For big cookies, use an ice cream scoop to drop about 2 tablespoons (35 grams) of batter onto the baking sheets that have been prepped. Leave a few inches (about 7.5 cm) between each cookie.
- Flatten each ball into a round shape with the palm of your hand. You can add four or five chocolate chunks or chips and gently press them into the mix if you want to.
- Around 10 to 12 minutes, or until golden brown around the sides but still a little soft in the middle. Let cool all the way on the wire rack.
💭 Recipe Tips:
- Butter Temperature: Ensure the butter is at room temperature for smooth mixing and a creamy texture.
- Mixing Technique: Whether with a hand mixer or stand mixer, beat the butter until smooth for a consistent cookie texture.
- Egg Incorporation: Add eggs one at a time, fully mixing each before adding the next. Scrape the bowl for even blending.
🍨 What To Serve With Chocolate Chip Cookies?
Serve Chocolate Chip Cookies with Cold Milk,Vanilla Ice Cream ,Hot Chocolate ,Coffee or Tea,Fruit Salad, Whipped Cream, Yogurt Parfait, Chocolate Fondue.
🎚 How To Store Leftovers Chocolate Chip Cookies?
- In the fridge: Place Leftovers Chocolate Chip Cookies in an airtight container for one week.
- In the freezer: Place Leftovers Chocolate Chip Cookies in a freezer bag for 3 months.
🥵 How To Reheat Leftovers Chocolate Chip Cookies?
- In the oven: Place Leftovers Chocolate Chip Cookies on a baking sheet, and warm for 5 minutes.
- In the microwave: Place Leftovers Chocolate Chip Cookies on a microwave-safe plate and reheat for 10 seconds.
- In the air-fryer: Place Leftovers Chocolate Chip Cookies in a single layer, and air-fry for 2-3 minutes.
FAQ’S:
Can I Use Salted Butter Instead of Unsalted?
Yes, you can use salted butter as a substitute, but remember to adjust the added salt in the recipe accordingly.
How Do I Prevent the Cookies From Spreading Too Much?
To prevent excessive spreading, ensure the dough is thoroughly chilled before baking.
How Can I Make These Cookies More Crispy?
For a crispier texture, extend the baking time by a few minutes. Keep an eye on the cookies and remove them from the oven when they achieve a golden brown color around the edges.
What Type Of Chocolate Is Best?
For optimal flavor, use high-quality semisweet or bittersweet chocolate chips. The richness of these chocolates complements the sweetness of the cookie dough.
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Joy Of Cooking Chocolate Chip Cookies Nutrition Facts:
- Calories: 148
- Total Fat: 7.4g
- Saturated Fat: 2.4g
- Trans Fat: 0.2g
- Polyunsaturated Fat: 2.5g
- Monounsaturated Fat: 1.9g
- Cholesterol: 0mg
- Sodium: 93mg
- Total Carbohydrates: 20g
- Dietary Fiber: 0.g
- Sugars: 9.9g
- Protein: 1.5g
- Calcium: 6.3mg
- Iron: 1.7mg
- Potassium: 51.3mg
- Caffeine: 3.3mg
Joy Of Cooking Chocolate Chip Cookies
Description
Joy Of Cooking Chocolate Chip Cookies is made with a blend of unsalted butter, granulated and light brown sugars, eggs, pure vanilla extract, all-purpose flour, baking soda, salt, and rich semisweet or bittersweet chocolate chips. This delightful treat requires only 10 to 12 minutes in the oven, yielding a batch of delicious cookies.
Ingredients
Chocolate Chip Cookies Recipe:
Garnish:
Instructions
- Set the baking rack in the middle of the oven and heat it up to 375 degrees F (190 degrees C).
- Put parchment paper on two baking sheets.
- You can use a hand mixer or an electric stand mixer with a paddle tool to beat the butter until it is smooth.
- It will take about one to two minutes of beating after adding the vanilla extract and the white and brown sugars.
- One at a time, add the eggs and beat until they are fully mixed in. If you need to, scrape the bowl’s sides and bottom.
- Mix the flour, baking soda, and salt together in a different bowl. Before adding the chocolate chips and dry ingredients to the egg mixture, beat them just until they are mixed in.
- Cover the dough and put it in the fridge until it gets hard, which should take 30 to 60 minutes. There are two days that the batter can be kept in the fridge.
- For big cookies, use an ice cream scoop to drop about 2 tablespoons (35 grams) of batter onto the baking sheets that have been prepped. Leave a few inches (about 7.5 cm) between each cookie.
- Flatten each ball into a round shape with the palm of your hand. You can add four or five chocolate chunks or chips and gently press them into the mix if you want to.
- Around 10 to 12 minutes, or until golden brown around the sides but still a little soft in the middle. Let cool all the way on the wire rack.
Notes
- Butter Temperature: Ensure the butter is at room temperature for smooth mixing and a creamy texture.
Mixing Technique: Whether with a hand mixer or stand mixer, beat the butter until smooth for a consistent cookie texture.
Egg Incorporation: Add eggs one at a time, fully mixing each before adding the next. Scrape the bowl for even blending.
