Melt the Butter First, For the Best Chocolate Chip Cookies
Visiting our D.I.Y. friend Dave inspired me to bake more. So I made my sister-in-law’s delicious chocolate chip cookies tonight. Her secret is to melt the butter before adding it to the dough. It makes quite a smooth confection. She also recommends using nuts if you aren’t allergic. I added Oregon hazlenuts.
Here’s the recipe (Thanks Julia!):
Pre-heat the oven to 325 degrees and grease or put parchment paper on a cookie sheet.
1 1/2 sticks of unsalted butter
1 cup packed brown sugar
1/2 cup white sugar
1 egg yolk
1/2 tsp. salt
1 tbsp. vanilla
1/2 tsp. baking soda
2 cups flour
2 cups chocolate chips
Melt butter and beat with sugar and eggs.
Add vanilla and salt.
Stir in baking soda, flour, then chips and nuts.
Scoop 1/4 cup of dough onto sheet for each cookie.
Bake at 325 for 15-17 minutes. Yum!
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