After trying many cookie recipes this was my favourite. I adapted this recipe from book of Dorie Greenspan “Baking from my home to yours”. I made some changes but it is based on her recipe.
Cookie dough wasn’t kept in the fridge in orginally. I cover it with a stretch film and kept in the fridge over night. And also she baked the cookies in 375º F, 10-12 minutes. My cookies get more crispy in 375ºF, i lower the heat 350ºF and bake 11 minutes. The edges of cookies are crispy and soft in the center.
I hope you’ll try and like,
Loves,
Notes :
- You can use your food processor if you have to make cookie dough. It helps to prepare dough easily. Don’t use your hands. Or you can use o big fork/beater etc.
- Using a good quality of chocolate by chopping with a sharp knife (big and small pieces) will be better than using chocolate drops.
- The amount of sugar may be more than you like. If you’re used to eat less sugar you can use 150 gr granulated sugar, 100 gr light brown sugar.
- Use ice cream scoop or two tablespoons to shape the cookies.
- Remove it from oven when the time ends. It will look line unbaked but it is ok. It will find its consistency in ten min.
Ingredients:
- 280 gr flour (2 cups)
- 2 gr salt (1/4 tsp)
- 5 gr baking soda (3/4 tsp)
- 226 gr unsalted butter (2 sticks) room temperature
- 200 gr granulated sugar (1 cup)
- 130 light brown sugar (2/3 cup)
- 2 large eggs
- 145 gr chocolate chips (%70 + %80 dark chocolate)
Directions:
- Pre-heat oven 350º F. (175º C)
- Whisk together flour,salt and baking soda. Set aside.
- Beat the butter until it is creamy.
- Add the sugars and beat 2 minutes.
- Beat the eggs one at a time,beat well after each egg goes in.
- Add the dry ingredients at 3 times and mix until each addition is incorporated with a spatula.
- Mix the chocolate chips. Stop mixing when homogenized.
- Cover the dough and refrigerate it minimum 6 hours (up to 3 days). I refrigerated overnight.
- Bake 11 minutes until golden brown around edges.
- Cool on wire rack.
Bon Appetit.
