How to bake chocolate chip cookies

Video: Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!

Content

Method 2 of 4: Soft Biscuits with Chocolate Chunks
Method 3 of 4: Vegan (Milk-Free & Egg-Free) Chocolate Chip Cookies
Method 4 of 4: Banana Chocolate Chip Cookies
Tips
Warnings
What do you need

1 Preheat the oven up to 190 ° C.

2 In a medium bowl, combine flour, salt, and baking soda. To avoid lumps, sift the flour through a sieve or sieve. Then add salt and baking soda, stir gently and set the bowl aside.

3 Whisk the butter and sugar in a large bowl, then add and beat the eggs and vanilla extract. The sugar granules break up the butter, be sure to beat them together first. Then add eggs and vanilla and mix well. Specialist Answer Question

"How to make cookies softer?"

Mathew rice

Professional baker Matthew Rice has been baking in various restaurants in the country since the late 1990s. His creations have been featured in Food & Wine, Bon Appetit and Martha Stewart Weddings. In 2016, Eater named him one of the top 18 chefs to follow on Instagram.

SPECIALIST'S ADVICE

Matthew Rice, a professional baker, replies: “When I work with the dough, I use butter and other ingredients at room temperature. And yes, I don't knead the dough too much after I add the flour. This is, in fact, the whole secret of delicious cookies. "

4 Gradually, one glass at a time, add the dry ingredients in a large bowl to the sugar, butter, and eggs, then add the chocolate chunks. Add dry ingredients, stir until smooth. When all dry ingredients are filled in, add chocolate pieces, stir. At this point, you should have a fairly thick cookie dough.

Don't stir the dough for too long. Although the dry ingredients should be added gradually, do not add them in too small portions, otherwise the dough will be too tough. Divide dry ingredients into 4-5 servings.

5 Spoon dough onto pre-oiled or lined parchment paper baking sheet. Leave at least 1 inch (2.5 cm) between the cookies as they will creep when baking. A standard baking sheet should hold 12 biscuits.

6 Bake the cookies for 9 to 11 minutes, or until the cookies are light golden brown. Do not bake the cookies or they will turn dark brown and burnt. Remove the baking sheet from the oven and let the froths stand on the baking sheet for 3-4 minutes.

7 Use a spatula to lift the cookies up and place them on waxed paper or on a cooling rack. Let it cool for 5-7 minutes.

8 Eat cookies when they are hot and soft, or when they have cooled and slightly crispy. You can decorate the cookies with icing or whipped cream, and sprinkle with colored sprinkles.

Method 2 of 4: Soft Biscuits with Chocolate Chunks

1 Preheat the oven up to 180 ° C.
2 Combine vanilla, sugar, brown sugar, eggs and butter.
- Use coarser sugar for thicker, softer cookies. When the sugar dissolves, it will act as an emollient that will affect the texture of the dough. This will increase the spreadability of the dough because the finer sugar dissolves faster than the coarser one. If you want the cookies to stay thicker and softer, use coarser sugar (or use finer sugar for the opposite effect). If you use icing sugar for crunchier cookies, make sure it is free of starch, or you may get unexpected results.
- Mix ingredients until creamy.
3 Add flour, salt and baking soda.
4 Stir until all ingredients are combined. Add milk for a smoother dough. When the dough reaches the desired consistency, add the chocolate chunks.
5 Spray the baking sheet with non-stick spray to prevent the cookies from sticking to it. You can also line the baking sheet with baking paper.
6 Roll a small ball of dough.
7 Place the dough balls on a baking sheet.
8 Flatten each ball with a fork. The fork will leave fingerprints on the dough and flatten the cookies.
9 Place the cookies in the oven and bake for 8-10 minutes, or until golden brown. Do not overdo the cookies in the oven, they will continue to bake even after you take them out of the oven.
10 Remove the cookies from the oven and cool on the wire rack for 15 minutes. Do not burn yourself with the melted chocolate when transferring cookies, use a spatula. The biscuits can be eaten when the chocolate hardens again.
11 Store in an airtight container or eat when the cookies have cooled.

Method 3 of 4: Vegan (Milk-Free & Egg-Free) Chocolate Chip Cookies

1 Lightly grease a baking sheet with vegetable oil and preheat the oven to 180 ° C.
2 In a medium bowl, combine flour, salt and food water.
3 In a large bowl, combine margarine, brown sugar, white sugar, vanillin, and egg replacer, stir until creamy.
4 Mix dry ingredients with wet ingredients. Stir until smooth.
5 Add the chocolate pieces and stir into the dough.
6 Spoon the dough onto a baking sheet and bake for 8-10 minutes.
7 Once you remove the cookies from the oven, refrigerate them on the wire rack.
8 Serve warm or fold in a bowl to eat later.

Method 4 of 4: Banana Chocolate Chip Cookies

1 Preheat the oven up to 200 ° C.
2 Sift flour and combine with salt, baking powder and baking soda in a medium bowl.
3 Using a mixer, beat the white and brown sugar and butter in a large bowl.
4 Mix eggs, vanilla, banana puree and butter with sugar thoroughly.
5 Slowly add flour mixture to butter mixture. Stir well with a wooden spoon, then add the chocolate pieces.
6 Place a spoonful of dough on top of a pre-oiled or lined parchment paper baking sheet.
7 Bake the cookies for 12 to 15 minutes.
8 Cool completely on a wire rack.

Tips

If you don't have vanilla extract, you can add some honey for an even sweeter cookie.
The classic chocolate chip cookie dough contains a lot of butter, so don't be surprised if the butter spills out when you place the cookie on the hot baking sheet.
If you don't have chocolate pieces, you can take a regular chocolate bar and break it into small pieces. This will make the slices larger and the biscuits will be crisper and tastier.
Do not place the cookies too close to each other, otherwise they will creep and turn into a large crust.
Do not ignore the cookies to avoid burning them.
Use parchment paper or nonstick mats to prevent the cookies from sticking.
Sift the flour so that there are no lumps. Also measure your ingredients carefully.
Add your own topping to the cookies and get creative.
Instead of dark chocolate chunks, try adding something else, such as milk chocolate chunks.
The more butter you add, the more the cookies will spread on the baking sheet.