If there’s too much flour, the cookies will turn out dry and they will not spread. It’s the number one reason why most recipes fail, especially for cookies. ![]() Properly measure the flour – I say this in every post, and for good reason. Here are some of my secrets so you too can up your cookie baking game:ġ. Throughout the years, I’ve picked up some important tips and tricks to ensure my cookies turn out perfect every time. I have made maaaaannnyy cookies in my day, and it’s even the largest dessert category on my blog. Each bite just melts in your mouth, and the sound of sinking your teeth into this cookie is something you just have to experience to understand! In the end you’re left with the perfect chocolate chip cookie. So not only is the dough quick to make, but clean up is also super fast. All you need is a bowl, a whisk, and a rubber spatula. With these cookies, you can all that flavor and texture but without the chill time! Right after the dough is mixed, they’re ready to scoop and bake.Īnother major reason why this recipe is SO good is that you don’t need special mixing equipment. This helps the flour fully absorb, giving you a cookie with a chewier texture and stronger flavor. Usually to get the most flavor out of your cookies, the dough is chilled overnight. ![]() Oh, and let’s not forget the sea salt on top!īut the reason why I love this recipe so much is because of how quick and easy they are to make. They’re soft and melty on the inside, crispy and chewy on the outside, spread beautifully in the oven, and are loaded with chocolate chips. When I think chocolate chip cookie, this is the exact cookie I picture. What makes these the best chocolate chip cookies?
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