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Correo Electrónico
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Ingredientes
- 1 c. (2 sticks) unsalted butter
- 2Â 1/4 c. bread flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 1/4 c. sugar
- 1Â 1/4 c. brown sugar
- 1 x egg
- 1 x egg yolk
- 2 Tbsp. lowfat milk
- 1Â 1/2 tsp vanilla extract
- 2 c. semisweet chocolate chips
- 1 x Ice cream scooper (#20 disher, to be exact)
- Â Â Parchment paper
- Â Â Baking sheets
- Â Â Mixer
Direcciones
- Heat oven to 375 degrees F.
- Heat the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
- Pour the melted butter in the mixers work bowl. Add in the sugar and brown sugar. Cream the butter and sugars on medium speed. Add in the egg, yolk, 2 Tbsp. lowfat milk and vanilla extract and mix till well combined.
- Slowly incorporate the flour mix till thoroughly combined. Stir in the chocolate chips.
- Refrigeratethe dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 min or possibly till golden, checking the cookies after 5 min. Rotate the baking sheet for even browning. Cold completely and store in an airtight container.
- Yield: 2 1/2 dozen cookies
- Prep Time: 20 min
- Cook Time: 15 min
