Thick and Chewy Chocolate Chip Cookies _ Brownie Box.pdf

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7/27/2019 Thick and Chewy Chocolate Chip Cookies _ Brownie Box.pdf http://slidepdf.com/reader/full/thick-and-chewy-chocolate-chip-cookies-brownie-boxpdf 1/10 Brownie Box Thick and Chewy Chocolate Chip Cookies POSTED ON FEBRUARY 24, 2013 BY BROWNIEBOXBLOG 18 (https://reader009.{domain}/reader009/html5/0418/5ad7213be51c3/5ad7213d7907a.jpg) This chocolate chip cookie recipe is way better than the Nestle Tollhouse chocolate chip bag recipe. Believe me. I adore making chocolate chip cookies, it’s a classic household favorite – eat it warm or cold, with milk or icecream, for breakfast or a midnight snack – I don’t think anyone can resist chewy bakery style cookies. I’m so glad I tried this recipe because these cookies right here are big, beautiful, rich, buttery, chewy, fluffy…Need I say

Transcript of Thick and Chewy Chocolate Chip Cookies _ Brownie Box.pdf

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Brownie Box

Thick and Chewy Chocolate Chip Cookies

POSTED ON FEBRUARY 24, 2013 BY BROWNIEBOXBLOG18

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This chocolate chip cookie recipe is way better than the Nestle Tollhouse chocolatechip bag recipe. Believe me.

I adore making chocolate chip cookies, it’s a classic household favorite – eat it warm orcold, with milk or icecream, for breakfast or a midnight snack – I don’t think anyonecan resist chewy bakery style cookies. I’m so glad I tried this recipe becausethese cookies right here are big, beautiful, rich, buttery, chewy, fluffy…Need I say

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more?!

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After reading several recipes online, I collected a few tips to end up with thick andchewy chocolate chip cookies, just the way I like it. (I know you do too). The secret is toincrease the ratio of dark brown sugar to white sugar for a richer flavor of molasses,add cornflour/cornstarch for a fluffy texture, and under-bake the cookies (yes, have

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faith please!). So why cornflour? Both cornflour and flour are cereal starches but flourcontains gluten which reduces the thickening power. That’s why cornflour is oftenused with flour to add a lighter structure to baked goods and increase tenderness (suchas cake flour (http://brownieboxblog.wordpress.com/ingredient-substitutions/)).

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Like I said earlier, underbaking the cookies is a must. As soon as the outsides are set

and the centers are still puffy, remove them immediately! The cookies will continue to bake on the hot cookie sheet even after being taken out of the oven. If your cookiesheets are too small, refrigerate the batter in between batches. I assure you, the cookieswill retain their chewy texture even the next day – that’s IF there are any cookies left

I also tried a new way of forming cookie dough balls instead of just droppingtablespoons on the cookie sheet. If you want to create jagged cookies don’t roll thedough into a perfect round shape. Just pull the dough apart with your fingertips tocreate an uneven surface then jam the pieces together to form a ball. You can see the

difference here:

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LOOK at the oozing chocolate! Oh my.

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 Just a closer look.(https://reader009.{domain}/reader009/html5/0418/5ad7213be51c3/5ad72143cb79b.jpg)

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(https://reader009.{domain}/reader009/html5/0418/5ad7213be51c3/5ad721461ad87.jpg)It’s official – this is chocolate chip heaven! Every bite melts in your mouth and the

chocolate chips literally explode on your taste buds especially when the cookies arehot from the oven.

Ingredients: (makes around 25 cookies)

3/4 cup (1.5 sticks) unsalted butter, softened1/4 cup granulated sugar3/4 cup dark brown sugar1 large egg, room temperature2 teaspoon vanilla extract

2 cups all-purpose flour2 teaspoon cornstarch1/2 teaspoon salt1 teaspoon baking soda

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1 cup semi-sweet chocolate chips

Directions:

1. Line a cookie sheet with parchment paper.2. In a medium bowl, mix the flour, cornstarch, salt, and baking soda. Set aside.3. Cream the butter and sugars together on medium speed until fluffy and light incolor.

4. Mix in egg and vanilla.5. On low speed, mix in flour mixture.6. Stir in chocolate chips.7. Preheat oven to 350 F/175 C.8. Drop 1 tablespoon of dough onto cookie sheet.9. Bake for 8-9 minutes, until slightly golden around the bottom edges. (Do not exceed10 minutes).10. Let cool for 3 minutes on the cookie sheet.11. Transfer to cooling rack. Serve warm or at room temperature.

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POSTED IN CHOCOLATE, COOKIES | TAGGED BAKERY STYLE COOKIE,BEAUTIFUL, BITTERSWEET CHOCOLATE CHIP, BUTTERY, CHEWY, CHOCOLATECHIP COOKIES, COOKIE DOUGH, CORNFLOUR, CORNSTARCH, FLUFFY,OOZING CHOCOLATE, SOFT, THICK

18 thoughts on “Thick and Chewy Chocolate

Chip Cookies”

1.  MerylFEBRUARY 25, 2013 AT 12:42 PMThese look great! Are they chewy or cakey? (I love chewy, but hate cakey!)

ReplybrownieboxblogFEBRUARY 25, 2013 AT 2:11 PMHi Meryl! These cookies are not cakey at all; they’re super chewy and soft

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Reply2. Alexandra

FEBRUARY 25, 2013 AT 7:35 PMI’ve been using the cornstarch trick too – it looks like it worked out PERFECTLY inyour cookies! They look absolutely thick and chewy and chocolate-y and soft andamazing. I love that side-by-side comparison of the two cookie-shaping methodstoo!

ReplybrownieboxblogFEBRUARY 26, 2013 AT 9:56 AMThank you! They really are the best homemade cookies I’ve ever made. And Inever thought that shaping the dough before baking the cookies can make sucha big difference in the way they turn out.

Reply3.  Meryl

FEBRUARY 26, 2013 AT 9:00 AMThanks! I’m going to try them – they look and sound delicious!

ReplybrownieboxblogFEBRUARY 26, 2013 AT 10:02 AMGreat I’m sure you will love this recipe

Reply

4. AimeeFEBRUARY 27, 2013 AT 6:31 AMI’m literally salivating looking at these!! This looks like the perfect recipe I’ve beenlooking for- soft, fluffy and lusciously chewy cookies. Next time I make cookies, I’mall over this, thank you!

ReplybrownieboxblogFEBRUARY 27, 2013 AT 11:28 AMYou’re welcome Aimee I’m so glad that you are going to try this recipe, let me

know how it goes!

Reply5.  Meryl

MARCH 2, 2013 AT 12:06 PMHey Tania,I made these cookies a few hours ago, and they were fantastic! Even my husbandloved them, and he’s basically not a cookie lover. Thanks sooooo much for therecipe!!!

ReplybrownieboxblogMARCH 2, 2013 AT 3:53 PMWow! That’s amazing and you’re welcome!

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Reply6. celine moulaye

MARCH 24, 2013 AT 9:39 PMthese are my favorite! i love them!

Replybrownieboxblog

MARCH 28, 2013 AT 10:58 AMThey’re my favorite too!

Reply7. helene ferguson

MARCH 24, 2013 AT 9:49 PMi made this two days ago, and they r still very chewy! i love them!

Replybrownieboxblog

MARCH 28, 2013 AT 10:57 AMGreat !

Reply8.  Mrs. C

APRIL 29, 2013 AT 9:31 AMI made these…sadly they flattened completely out like the Toll House Recipe… Ikneaded in another 1/4 cup of flour. If that does not work, I know to cut back on the butter to 1 cup instead of 1.5 cups.

ReplybrownieboxblogMAY 4, 2013 AT 3:44 PMI strongly recommend that you follow the recipe exactly! You should use 3/4cup of butter not 1.5 cups (that’s 170 grams or 1.5 stick of butter). I think youused 340 grams of butter that’s why they flattened out.

Reply9. Khalisa

 JULY 23, 2013 AT 10:39 AMhi how do i make them crispy instead of chewy?

ReplybrownieboxblogAUGUST 1, 2013 AT 6:17 PMHello Khalisa,This recipe yields soft and chewy cookies only. What makes the cookies cakeyVS. crispy depends on the ingredients used. There are many recipes online thatyou can refer to, check out this link:http://www.marthastewart.com/343950/thin-and-crisp-chocolate-chip-cookies

Reply

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