细Cooking Magazine - November/December 2020

Yield:Yields about 6 dozen 3-inch cookies.

Adding more white sugar than brown sugar increases the crispness. Be sure the butter and eggs are at room temperature before mixing to help the cookies spread thinner as they bake. Greased baking sheets encourage the cookies to spread even more.

亚搏手机版官方

12 oz. (1-1/2 cups) unsalted butter, at room temperature
1 cup granulated sugar
3/4 cup packed light brown-sugar
2 large eggs, at room temperature
2 tsp. pure vanilla extract
13-1/2 oz. (3 cups) unbleached all-purpose flour
1茶匙table salt
1茶匙小苏打
12 oz. semisweet chocolate chips

Nutritional Sample Size per cookie
Calories (kcal) : 100
脂肪卡路里（KCAL）：50
Fat (g): 5
Saturated Fat (g): 3.5
Polyunsaturated Fat (g): 0
Monounsaturated Fat (g): 1.5
Cholesterol (mg): 15
Sodium (mg): 55
Carbohydrates (g): 12
Fiber (g): 0
蛋白质（G）：1

Preparation

Arrange oven racks in the upper and middle positions of the oven. Heat the oven to 375°F and grease two baking sheets.
使用装有桨叶的搅拌机将黄油，砂糖和红糖搅拌在一起，直到轻巧蓬松，大约1分钟。刮碗和搅拌器。加入鸡蛋和香草，然后低调直至混合。跳高到光线和蓬松，大约1分钟。刮碗和搅拌器。
In a medium bowl, whisk together the flour, salt, and baking soda. Add this to the butter mixture and beat on medium low until just blended. Stir in the chocolate chips with a wooden spoon.
Drop rounded measuring tsp. of dough 2 inches apart onto the greased baking sheets. Bake until deep golden brown around the edges and golden in the center, 8 to 10 minutes, rotating the baking sheets halfway through for even results. Remove the sheets from the oven, let sit for 3 to 5 minutes, and then transfer the cookies with a spatula to a wire rack to cool completely. Repeat until all the dough is baked.

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Reviews (3 reviews)

pokano| 05/08/2020

Delicious. Next time will add walnuts.
user-2483412| 06/12/2017

如果您喜欢薄而脆的巧克力饼干，这是您唯一需要的食谱！秘密是在一夜之间冷藏面团，并用每批给烤盘润滑。我兼顾使用此食谱的黑巧克力薯条与半甜。我还添加了额外的薯条，因此每个饼干中都有大量巧克力。我有各种各样的批次，烤切碎的坚果，以增加种类。
locust| 05/10/2008

My son, the Cookie Monster.... (he's 40 LOL) said they were delicious and wanted to know which one of my books produced these - thank you FC & Bonnie Jean Gorder for an excellent cookie, not too sweet. I baked in the convection.