Mainly here for @Mint's reference. <3
Cookies are one of the most common, and easiest desserts to make. Defined as a quick bread, cookies can be baked and eaten within 10 minutes, with the leavening agent being baking soda. These things are pretty easy to mess up though, and the measurements for these need to be accurate. With these tips though, you should be able to make cookies just as good from any specialty shop!
Made for my wifeau, mintie <3
Makes 2-3 dozen cookies
•2 Ľ cups all-purpose flour
•1 teaspoon baking soda
•1 teaspoon salt
•1 cup butter or margarine, softened
•ľ cup granulated (white) sugar
•ľ cup packed brown sugar
•1 teaspoon vanilla extract
•1 cup chocolate chips (I use milk chips.)
Or, just all this stuff:
1.Preheat your oven to 375 degrees Fahrenheit. Do this about 10 minutes before you put your cookies in, so the oven is neither too hot or too cold when you go to put them in. (Convection ovens take less time.)
2.Combine flour, baking soda and salt in a small bowl. Set aside.
Note: when measuring flour, or anything, it needs to be exact. That picture on the right? That is not one cup. You need to level it off with a knife before adding it to your mixture, in order to get accurate results. Your mixture will be too dry if this is overlooked.
3.Beat butter, two sugars and vanilla extract in a larger bowl, until fluffy. It should look like this:
Add in your eggs one at a time, beating well after each one. Add in your flour mixture gradually. It should look like this:
4.NOW PUT IN YOUR CHOCOLATE CHIPS, DUMMY <3
5. Drop onto an ungreased, lightly colored baking sheet (dark baking sheets will brown them too quickly before fully cooking). Putting tin foil on them if you have darker sheets will prevent them from burning. Use a portion scoop (or tablespoon) and drop onto your baking sheet, depending on what size cookies you want. Place about 1 inch apart from each other, to let them spread.
Bake for 10 minutes.
6. let them cool, and by now you should have cookies that look like these! :
Extra tips to getting better cookies
Baking soda vs Powder:
These two are sometimes interchangeable, but baking powder is not recommended for use in cookies. Stick to baking soda, please!
Brown vs White sugar:
White sugar is usually gotten from the sugar cane, and occasionally beet. Add in more of this is you're looking for a crunchier cookie.
Brown sugar is white sugar with molasses added to it. Gives a caramel-y flavor, and add in more of this is you're looking for a softer cookie. You will also be asked to pack in your brown sugar, as it has a higher density (weighs more). this is more applicable if you're using a scale to measure out ingredients.
Edit; For anyone not good at portioning out cookies evenly, you can always do a slice-and-bake variation. Simply this is when you have your dough all mixed, you put in in plastic wrap, shape it into a log & put in the fridge for 2 hours. Slice than bake! Convenient for extra cookie dough/ when you need to bake many at one time.
(No picture sorry </3)
Last edited by simmie; 10-20-2013 at 02:53 PM.
Thanks @Simmie <3
I didn't know that more white sugar = crunchier cookies (gross)
Also, should I let butter sit to get to room temperature, or throw it in the microwave for like 3 seconds just to soften it? Would there be a difference?
Gonna make these tomorrow night!
I'll definitely bake these next week. <3 I'll let you know how it turns out.
Last edited by simmie; 10-29-2013 at 07:56 PM.
Have you ever baked Chocolate & Mint Cookies ? I'm also thinking about trying it next time I bake cookies.
These look so good ;o; I need to find a recipe.