♥ Secret Chocolate Chip Cookie Recipe ♥ Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies Ingredients: 1 pound unsalted butter 1 3/4 cups granulated sugar 2 1/4 cups packed light-brown sugar 4 large eggs 3 cups plus 2 tablespoons pastry flour 3 cups bread flour 1 tablespoon salt 2 teaspoons baking powder 2 teaspoons baking soda 1 tablespoon pure vanilla extract 2 pounds bittersweet chocolate, coarsely chopped Directions- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.- Add eggs, one at a time, mixing well after each addition.- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.- Cool slightly on baking sheets before transferring to a wire rack to cool completely. Friend Me Here NEW FB PAGE: https://facebook/jjskinnyfiber? To learn more about Skinny Fiber visit ~ JudyKey.SBCSpecial/ All-purpose flour is typically a blend of hard and soft wheats which will perform pretty well in most roles. It usually contains 10-12% gluten. It can be used for bread, but will tend to produce a denser, flatter loaf. Some people will add 1T extra per cup of flour when using all-purpose for bread. Bread flours have from 12-14 percent protein. They will feel decidedly more elastic while kneading, and will give full, rounded loaves. These flours are made from hard winter wheats from northern states.
Posted on: Fri, 04 Apr 2014 02:55:58 +0000
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