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Homemade Chocolate Chip Cookie

Are you bored? Why don’t you try and bake chocolate chip cookies? Not only it is fun, you can do a personal touch to it.

 

Ingredients:

½ cups universal flour
½ teaspoon store bought baking soda
½ teaspoon salt
½ cup (1 stick) butter which is unsalted and sliced into 1/2”
3/4 cup air tighted packed light brown sugar
½cup granulated sugar
½teaspoons vanilla syrup
1 egg which has been beaten and stored in room temperature
6 to 7 uncia chunked bittersweet type of chocolate

 

Procedures:

 

  • In a medium bowl, mix the dry ingredients like the flour, baking soda and salt. Once these are sifted from impurities, set it aside.

 

  • Get   hand mixer, combine the sugar and butter in a slow speed until the mixture is smooth. Make sure that there are no more lumps seen. This process is done within 3 to 4 minutes or depending on how lump-free the cream is.

 

  • Once it is smooth, discontinue using the hand mixer and scuff the cream that is at the side of bowl as well as the cream on the ladle.

 

  • You may now add the eggs and vanilla and mix it slowly within 10 to 15 seconds or when it has been properly incorporated into the cream. Once done, scrape the sides as well as the ladle.

 

  • At low speed, slowly add the dry mixture that was set aside earlier. Mix it until the cream mixture and the mixture of flour have been properly integrated.

 

  • Mixing in low speed is most preferred than medium speed since it makes the cream mixture hold the flour mixture in a different way and spread out less.

 

Again, scuff the edges of the container before adding the bittersweet chocolates that have been sliced and blend well. Refrigerate the dough minimum one hour or most preferably 24 to 36 hours.

 

If you want to just bake different batches of cookies, you can use a cookie scoop to equally have the same size of the cookie before placing it on a cookie sheet. It is fine if they are closely placed to each other as you will not be baking it that way.

 

Place inside the freezer and once the dough balls are frozen hard, move them to a freezer bag. This way you can just bake a few batches at a time. Just do not eat raw frozen dough balls otherwise there will be no cookies baked as you have consumed them all.

 

The oven should be preheated at 350 degrees Fahrenheit. If you will be baking a large batch of cookies, do not forget to adjust the upper and lower racks of oven. You can place 2 parchment paper with baking sheets or non-stick baking mat before putting the frozen dough balls. They should be placed 2” apart so they will not stick to each other.

 

Baking should be done when it has changed its color and the sides are crisp but soft on the center. Make sure that they are baking properly, you can interchange the front and the back part of the tray or you can exchange the racks in the middle of your baking time.

 

Once the cookies are fully baked to your liking, take out the trays and place the non-stick baking mats on your counter. Put the cookies to a place where it can cool properly before you can start eating them or serve them to your guests.

 

If you want to store them in a sealed plastic or container, wait for 20 minutes. These cookies can be stored for 3 days in room temperature.

Now you can enjoy eating the delicious freshly baked homemade chocolate chip cookies.

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