Recipe of Ultimate Rachel's Big Thick Chocolate Chip Cookies
Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Easiest Way to Make Quick Rachel's Big Thick Chocolate Chip Cookies. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Rachel's Big Thick Chocolate Chip Cookies, 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 Rachel's Big Thick Chocolate Chip Cookies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to prepare a few components. You can cook Rachel's Big Thick Chocolate Chip Cookies using 10 ingredients and 7 steps. Here is how you can achieve that.
Ingredients and spices that need to be Take to make Rachel's Big Thick Chocolate Chip Cookies:
- 1 C Land O Lakes Salted Butter (2 sticks)
- 1/2 C Light Brown Sugar
- 1/2 C Granulated Sugar
- 2 Large Eggs
- 1 tsp Pure Vanilla Extract
- 2 1/2-2 3/4 C Pillsbury All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 Tbsp Cornstarch
- 1 bag (11-12 oz) Ghirardelli Milk Chocolate Chips
Steps to make Rachel's Big Thick Chocolate Chip Cookies
- Cream butter and sugars
- Add eggs and vanilla. Scrape and bowl.
- Combine the flour, baking soda, salt, and cornstarch in a bowl. Add dry ingredients all at once and mix until incorporated.
- Preheat oven to 350. Line two light colored cookie sheets with parchment paper.
- Scoop cookies by 1/4 C onto a cookie sheet. (I use an ice cream scoop) Use one sheet at a time so the other is allowed to cool.
- Bake for 9 to 11 minutes. Allow cookies to cool for 2 to 3 minutes before transferring to a wire rack.
- Makes about 15 cookies.
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