DOUBLE CHOCOLATE CHIP COOKIE | NYC style Thick and No-Chill Cookie recipe скачать в хорошем качестве

DOUBLE CHOCOLATE CHIP COOKIE | NYC style Thick and No-Chill Cookie recipe

Double Chocolate Cookie ✔️Ingredients 1/2 cup unsalted butter (115g) 1/2 cup brown sugar (100g) 1/2 cup white sugar (100g) 1 whole large egg (60g) 1 tsp vanilla extract (5ml) 1 & 3/4 cups all purpose flour (240g) 1/4 cup unsweetened cocoa powder (25g) 1 tsp baking powder (5g) 1 tsp baking soda (5g) 1/2 tsp salt (3g) 1 cup chocolate chips (170g-200g) •Procedure: 1. In a mixing bowl, combine the butter(softened), brown sugar and white sugar then cream it together by using spatula or electric mixer if preferred. (Do not over-cream or avoid mixing for too long, as cookies may collapse or spread too much while baking). 2. Add the egg and vanilla to the creamed butter and sugar then mix until just combined. 3. In a separate mixing bowl, combine the dry ingredients (flour, cocoa powder, baking powder, baking soda and salt). Mix until just combined. 4. Combine the wet and dry mixtures together. Mix until no more loose flour. 5. Add the chocolate chips.l and mix into the dough. 6. Form the cookie dough into a ball weighing at 90 grams each. 7. Place the cookie dough balls on a baking tray lined with parchment paper leaving about 2-inches space between each balls. 8. Bake in a pre-heated oven @ 180°C for 14 - 17 mins. (Baking time may vary on the type of oven so alter accordingly). 9. Let the cookies cool until firm to touch. *Recipe Yields: 9 pieces (approx. 85-90 grams each) *SHELF LIFE •Baked Cookies kept in airtight container: ~@ Room temp: 3 to 7 days ~in the fridge: 1 to 2 weeks •Raw Cookie dough kept in airtight container: ~in the fridge: 3 to 5 days ~in the freezer: 2 to 3 months Looking for more recipes? Follow me here⤵️ ☑️Facebook www.facebook.com/yeastmodeph ☑️Youtube    / yeastmode   ☑️TikTok www.tiktok.com/@yeastmode.ph ☑️Instagram www.instagram.com/yeastmode.ph