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Friday, April 29, 2016
So lately I was on a quest,a noble quest to make a really really good chocolate chip cookie. A deliciously, soft chocolate chip cookie




So tired and weary I looked through Google image after image to see results and I ran across apinchofyum and a fabulous idea (which I'll get to later) but she was explaining some things about purposely UNDERBAKING her cookies so with a newly tweaked recipe in hand, I got to work and the results were fabulous! Not bready, not puffy, not crunchy...and consistent results batch after batch (after batch after...smh good thing I have LOTS of kids lol)
So I must share this with you all, it's a compulsion...it's love :-)

Jus' Becuz Soft Batch Chocolate Chip Cookies

Ingredients

2 1/4 to 2 1/2 cups organic all purpose flour 1/2 cup organic cane sugar
1 cup organic brown sugar )light or dark it's totally up to you)
1 egg
2 Tablespoons Whole Milk (raw milk is always better for you ;-)
3/4 cup unsalted butter softened (like really really soft and smooshy- soft)
3/4 cup organic palm fruit oil softened (you can also use all butter for this recipe)
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup semi-sweet chocolate chips (I also mix semi-sweet and bittersweet again it's your preference)
1/4 teaspoon vanilla bean powder (or 1 teaspoon vanilla extract) 

First things first-Directions

 Preheat your oven to 350 degrees and line 2 cookie sheets (if you have 2;-) with parchment paper and set aside- Now here's the fun part!
This comes together pretty easily, grab a good size mixing bowl and a wooden spoon works best

Put your butter/palm oil and your sugars in the bowl and mix well so that you can't discern butter from sugar. Doesn't have to be fluffy and remember the soft butter and palm oil make this easy.

Add your egg and mix just until blended

Add Milk and Vanilla and mix again just until blended

Add one cup of your flour, all the salt,all the  baking soda and mix just until blended

Slowly add the second cup of flour and mix just until blended
Now begin slowly adding the rest of the flour- depending on the type of flour used you may only need 1/4 cup but your batter will be kinda stiff- taste it! 
If it taste right you're good to go. If it is very soft keep slowly adding to it but don't go more than the 1/2 cup.
Once it's mixed stir in your chocolate chips- of course you can add pecans, walnuts, raisins, white chocolate chips- m&m's...it's your cookie have fun-

Batter should look like this

 

Start dropping these babies on your cookie sheets about 2 inches apart. I have a handy dandy cookie scoop but a tablespoon will work just as well
Bake these cookies in your 350 oven for about 7-10 minutes but watch them closely!! After about 5 minutes I switch them from the middle rack to the top rack. When you pull them out they will be pale, lol, they will look a tad wet and this is the kicker, this is how we keep them soft and delicious! 
THIS IS WHAT YOU'RE LOOKING FOR!!
TAKE THEM OUT AND LEAVE THEM ON THE COOKIE SHEET ABOUT 5 MINUTES BEFORE REMOVING THEM TO A COOLING RACK- 




this is important because the residual heat from the pan
 will continue cooking the cookie. 

This is what you will have












   

 

 

   Then this




Then this!!

Did I mention  you can even sub out 1/2 c of the flour for Organic dutch processed cocoa powder and you'll get these babies

 

 ENJOY and stay tuned because I have some cool variations and the Chocolate Chip Cookie BROWNIE (OH YES I DID!) for those days when "Whatever Land" beckons and you just don't want to choose between the two, lol

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by: Butters-N-Bars

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