The best delicious Chocolate Chip Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Chip Cookies recipe today!
Hello my friends, this Chocolate Chip Cookies recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Chip Cookies is amazingly delicious, and addictive, everyone will be asking for more Chocolate Chip Cookies.
What Makes This Chocolate Chip Cookies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Chip Cookies.
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Butter-flavor no-stick
-cooking spray
3 tb Unsalted butter
1 c Sifted cake flour
1/4 ts Baking soda
1/2 ts Salt
1/3 c Dark brown sugar – (packed);
-plus
1 tb Dark brown sugar -; (packed)
1/3 c Granulated sugar; plus
1 tb Granulated sugar
1/3 c Low-fat cream cheese; at
-room temperature
1 lg Egg; plus
1 lg Egg white
2 ts Vanilla extract
1/2 c Semisweet mini chocolate
-chips -; (abt 3
1 oz )
Position racks to divide the oven in thirds and preheat the oven to
350 degrees. Lightly coat cookie sheet(s) with cooking spray and set
aside. In a small saucepan or syrup pan, melt the butter and cook
over low heat until the butter begins to turn a golden brown and has
a nutty aroma, about 4 minutes. Watch carefully so the butter does
not burn. Set aside to cool slightly, then place in a metal bowl (to
avoid thermal shock) and freeze or refrigerate about 5 minutes to
solidify butter. Whisk together in a mixing bowl the cake flour,
baking soda, and salt. Set it aside. In a large bowl with an electric
mixer, cream together both sugars, the solid butter, and the cream
cheese. Beat until smooth. Add the egg plus white and vanilla and
beat well. With the mixer on slow speed, add the dry ingredients,
then the chocolate chips. The dough will be soft but not runny; it
does not need to be chilled before use but can be made ahead and
chilled for convenience. Drop the dough by tablespoonfuls on the
prepared cookie sheets; allow a couple of inches between cookies for
spreading during baking. Bake for 11 to 12 minutes, until golden with
a slightly darker edge. The longer the cookies bake, the crisper they
will be. Transfer with a spatula to a wire rack; when cool, store in
an airtight container. This recipe yields thirty 2 1/2-inch cookies.
Yields
30 servings
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