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Receta Carmel Chocolate Chip Cookies with Sea Salt
by APPEARINGNITELY

Carmel Chocolate Chip Cookies with Sea Salt
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 20 each

Ingredientes

  • 2 cups plus 2 tablespoons all-purpose flour
  • 3/4 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons unsalted butter (1 1/2 sticks)
  • 1 ½ cups packed dark brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips
  • Sea salt for dusting cookies

Direcciones

  1. Preheat the oven to 325°. Whisk together the flour, baking soda, and salt in a medium bowl; set aside.
  2. Heat the butter in a small saucepan over medium heat. Let it melt and cook, stirring occasionally, for about 7 minutes- until the butter has begun to brown and take on a caramel color.
  3. Remove from heat and put into a large bowl, let cool slightly.
  4. Beat the butter and sugar in a large bowl until well combined.
  5. Add eggs and vanilla, beating for about 30-45 seconds until mixture is well combined.
  6. Add the flour mixture to the wet ingredients and mix until just combined. Stir in chocolate chips.
  7. At this point, I like to refrigerate the cookie dough for up to 48 hours, to let the dough rest. The longer you let rest in refrigerator ( up to 48 hours) the chewier the cookie.
  8. Can be baked after chilling for 2 hours in the fridge.
  9. Roll the dough into 20 balls- each about 2 tablespoons. Place no more than 9 at a time on a cookie sheet and flatten slightly with your fingers. Bake for about 15 minutes, or until the cookies begin to turn a light golden brown around the edges and the center looks soft-set. Remove them to a wire rack. Sprinkle with sea salt before the cookie is completely cooled.