best chocolate chip cookie recipe 1 stick butter

Bake the second batch that has been refrigerated for about 15 minutes, and see what you think of the difference.

Here’s a tip to see for yourself how these cookies vary after baking up, chilling versus no chilling: make dough balls out of all the dough, and bake the first batch without chilling while refrigerating the rest. You will have delicious and slightly thinner cookies to enjoy. If you prefer to not chill the dough, or simply do not have the time, omit this step. I refrigerate the dough for 30 minutes to keep it from spreading too much in the oven, but this doesn’t affect the taste of the cookies.

I used this 4 tablespoon cookie dough scoop to bake up perfectly round, large, bakery-style chocolate chip cookies. I always give the dough a good final toss with my spatula before baking it to ensure it is the consistency I want. I simply pour them into my mixer and blend on low for a few seconds, or until they are mixed in.

Ensuring that all the ingredients are well mixed together will ensure that you have a perfectly baked, consistent cookie.įinally, fold in the milk chocolate chips. You will want to stop your mixer if using one to scrape the sides of the bowl with a spatula. Add the flour and ensure that it is well mixed it. This allows these agents to mix well while keeping this a one bowl recipe (hallelujah for less dishes!). You will then add the baking soda, salt, and vanilla. Allow this mixture to become creamy as well, another 30 seconds or so. I grew up creaming butter and sugar with nothing but a metal bowl and a wooden spoon! My mother taught me to do this with every cookie recipe. I cream the butter and sugar for about 30 seconds in my standing mixture, but you can absolutely do this by hand or with a hand mixer. This allows air to permeate your mixture and the cookies become lighter and not dense or heavy. You will want to cream the butter and sugar well. I have a recipe for The Best Soft Chocolate Chips Cookies right here, but if you only have granulated sugar, or prefer granulated sugar, these delicious and simple cookies are for you. Now Classic chocolate chip cookies are generally made with a combination of brown and white sugar. What you’ll need to make these milk chocolate chip cookies:ġ 11.5 ounce bag of Ghirardelli milk chocolate chips The Classic Chocolate Chip Cookie The results were absolutely amazing and the boys devoured these cookies! They are official a new favorite of the Templeton home, and I hope they will be a favorite of yours as well. Never one to be deterred from a cookie experiment, I decided to try my hand at an all white sugar cookie with the only chips I had - milk chocolate ones. This recipe for milk chocolate chip cookies came about quite by accident last week when my boys wanted cookies, but I found myself out of both brown sugar and semi sweet chocolate chips. They are hands down my all time favorite cookies, and overall favorite dessert. It’s a new staple recipe that’s going to be a favorite for years to come. Jump to Recipe These gloriously soft & chewy, bakery-style milk chocolate chip cookies are make with all white sugar, pure vanilla extract, and plenty of creamy milk chocolate chips.

Best chocolate chip cookie recipe 1 stick butter