Magnolia Bakery Chocolate Chip Cookies
11/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2/3 cup (11/3 sticks) unsalted butter, softened
1/2 cup caster sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tsp vanilla extract
1/2 cup miniature semisweet chocolate chips
Preheat oven to 350F.
In a large bowl, combine the flour, the baking soda, and the salt. Set aside.
In a large bowl, cream the butter with the sugars until smooth, about 3 minutes.
Add the egg and the vanilla and mix well. Add the flour mixture and beat thoroughly. Stir in the chocolate chips. Drop rounded teaspoonfuls on to ungreased cookie sheets, leaving several inches between for expansion. Bake for 10-12 minutes or until lightly golden brown.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
Makes 2-3 Dozen Cookies11/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2/3 cup (11/3 sticks) unsalted butter, softened
1/2 cup caster sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tsp vanilla extract
1/2 cup miniature semisweet chocolate chips
Preheat oven to 350F.
In a large bowl, combine the flour, the baking soda, and the salt. Set aside.
In a large bowl, cream the butter with the sugars until smooth, about 3 minutes.
Add the egg and the vanilla and mix well. Add the flour mixture and beat thoroughly. Stir in the chocolate chips. Drop rounded teaspoonfuls on to ungreased cookie sheets, leaving several inches between for expansion. Bake for 10-12 minutes or until lightly golden brown.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
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