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Chocolate Chip Cookies
Serves 1 (20-30 cookies)
|8||oz||Unsalted Irish Butter* (soft)|
|½||cup||Dark Brown Sugar|
|1½||tsp||Pure Vanilla Extract|
|1||lbs||Tollhouse Semisweet Chocolate Chips|
In a mixing bowl combine the first three ingredients.
In another mixing bowl combine first just the butter and two sugars with a spatula, thoroughly pressing, squishing, stirring (which is called "creaming") the sugar with the butter until it is creamy. Then, little by little, whisk in the milk and vanilla. Do not try to mix all of it at once or the "cream" may separate.
Now mix in the previous bowl of "dry" ingredients. And finally, mix in the chocolate chips. Place the cookie mixture into a baggie and refridgerate about 2 hours to firm.
Preheat oven to 375º.
Using a #40, .8 oz, 1½ Tbls, Orchid (purple), small disher (ice cream scoop), plop out eight (2-1-2-1-2) balls of cookie dough on a parchment lined half sheet.
Bake for approximately 10-12 minutes until flattened and browning around the edge.