How to Make Favorite Chocolate Chip Cookies (Version 2)
Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Recipe of Award-winning Chocolate Chip Cookies (Version 2). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Lettuce wraps. These mike delightfully delicious lunch snacks along with the filling may be ready beforehand, which leaves only re-heating the filling and wrapping when you are all set to eat. This is actually a fun lunch to talk with your kids plus it teaches them that lettuce is much more versatile than people often give it credit for being. Some people choose to choose some teriyaki inspired satisfying; my children enjoys taco motivated fillings for our lettuce rolls. You are absolutely free to think of a favorite satisfying of one's very own.
Many things affect the quality of taste from Chocolate Chip Cookies (Version 2), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chocolate Chip Cookies (Version 2) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must first prepare a few ingredients. You can cook Chocolate Chip Cookies (Version 2) using 10 ingredients and 6 steps. Here is how you can achieve it.
Ingredients and spices that need to be Prepare to make Chocolate Chip Cookies (Version 2):
- 3 Cups All-purpose Flour
- 1 Cup Sugar
- 1/2 Cup Brown Sugar
- 2 Sticks Butter (Melted)
- 2 Eggs
- 2 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2-2 Cups Chocolate Chips (I used Bittersweet)
- Margarita Salt (For Garnish) (Optional)
Instructions to make Chocolate Chip Cookies (Version 2)
- Preheat Oven to 350°
- In a large mixing bowl, add Sugar and Brown Sugar. Add Melted Butter, and whisk until creamy. Add Vanilla and Eggs. Whisk. Add Flour, Baking Soda, and Salt. Mix well. Add Chocolate Chips and mix until dispersed evenly. Dough will be a bit dry and harder to work, but that's how it should be. This ensures the correct texture of this cookie. I've tried it with less flour, but the cookies spread too much and bake differently.
- With a Medium Cookie Scoop, scoop out roughly 2 - 3" balls onto a lined Cookie Sheet, a few inches apart. Sprinkle some Margarita Salt on top of each Cookie, if using.
- For Soft Cookies, cook 10 Minutes. Let Cool for 2 Minutes, before transferring to a Cooling Rack. Let Cool for 30 Minutes before serving. Cookies will look pale, but they will be cooked.
- For Regular Cookies, cook 12-16 Minutes. Let Cool for 2 Minutes, before transferring to a Cooling Rack. Let Cool another 5 - 10 Minutes, before serving.
- Enjoy!
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