Food recipes
Thin and Chewy Chocolate Chip Cookies
Thin and Chewy Chocolate Chip Cookies Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda salt, table butter, without salt sugars, granulated sugars, brown syrups, corn, light milk,...
Thin and Chewy Chocolate Chip Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
sugars, granulated
sugars, brown
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
mini semi-sweet chocolate baking chips,
Directions:
Preheat oven to 375 degrees F and line 3 half sheet pans with Silpats.
In a medium bowl, sift together flour, baking soda, and salt; set aside.
In the bowl of a stand mixer, cream butter, granulated sugar, and light brown sugar together until light and fluffy.
Add corn syrup and milk; beat well and scrape down the sides of the bowl.
Add vanilla extract; beat well.
On low speed, gradually add dry ingredients and mix on low until combined.
Add mini chips and mix on low for 5 seconds.
Remove bowl from mixer and check to see all the ingredients are combined well; use a silicone spatula to finish mixing if needed.
Use a #50 scoop (1 tablespoon) to portion 12 balls of dough evenly about 2 inches apart onto lined sheet pans.
Chill dough on sheet pans in fridge for at least 10 minutes before baking.
Bake one sheet pan at a time, for 812 minutes or until edges just begin to turn brown (check early).
Remove sheet pan from oven and wait 35 minutes before transferring cookies to a rack to cool completely.
Recipe adapted from CookWise by Shirley O. Corriher.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
sugars, granulated
sugars, brown
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
mini semi-sweet chocolate baking chips,
Directions:
Preheat oven to 375 degrees F and line 3 half sheet pans with Silpats.
In a medium bowl, sift together flour, baking soda, and salt; set aside.
In the bowl of a stand mixer, cream butter, granulated sugar, and light brown sugar together until light and fluffy.
Add corn syrup and milk; beat well and scrape down the sides of the bowl.
Add vanilla extract; beat well.
On low speed, gradually add dry ingredients and mix on low until combined.
Add mini chips and mix on low for 5 seconds.
Remove bowl from mixer and check to see all the ingredients are combined well; use a silicone spatula to finish mixing if needed.
Use a #50 scoop (1 tablespoon) to portion 12 balls of dough evenly about 2 inches apart onto lined sheet pans.
Chill dough on sheet pans in fridge for at least 10 minutes before baking.
Bake one sheet pan at a time, for 812 minutes or until edges just begin to turn brown (check early).
Remove sheet pan from oven and wait 35 minutes before transferring cookies to a rack to cool completely.
Recipe adapted from CookWise by Shirley O. Corriher.