I made really basic ones, so modify the recipy to make something you like:
The ingredients are 200g flour, 50g sugar, 100g butter, 1 egg, a pich of salt.
Put all the ingredients in a bowl and mix them together until you can't see individual ingredients anymore(if you don't have a mixer use a whisk or something). Your dough prohably consists of many small pieces now(idk how to properly describe it) but that's ok.
Knead it all together until everything seems like a homogenous mass(put some flour on the surface you are using and on your hands first and add more if anything is stickig or you're gonna have a bad time) and let it rest in the fridge for half an hour.
Now form your cookies and but them in the oven for 8-12 minutes. According to the recipe I used you are supposed to roll them out and stuff but you might as well just use your hands and forget about the "8-" part of 8-12 minutes.
The ingredients are 200g flour, 50g sugar, 100g butter, 1 egg, a pich of salt.
Put all the ingredients in a bowl and mix them together until you can't see individual ingredients anymore(if you don't have a mixer use a whisk or something). Your dough prohably consists of many small pieces now(idk how to properly describe it) but that's ok.
Knead it all together until everything seems like a homogenous mass(put some flour on the surface you are using and on your hands first and add more if anything is stickig or you're gonna have a bad time) and let it rest in the fridge for half an hour.
Now form your cookies and but them in the oven for 8-12 minutes. According to the recipe I used you are supposed to roll them out and stuff but you might as well just use your hands and forget about the "8-" part of 8-12 minutes.
Thanks to IPodPulse for this <3^
RottedApples wrote:
you never use the metric system when baking.
Thanks to IPodPulse for this <3^
mastrer1000 wrote:
**** off why would I not use metric for anything ever
Because you gave weights, not like... volumes. That's why. Volume is much more important in a recipe.
True love is found only in yourself.
Lugignaf wrote:
Because you gave weights, not like... volumes. That's why. Volume is much more important in a recipe.
all of the things I use are solid, so you use weights. If they weren't solid, I still wouldn't have sued cups.
I AM NOT AFFECTED BY ELOHELL. NOOBS AND TROLLS NEVER RUIN MY RANKED GAMES.
I DON'T GET STUCK AND I NEVER GET ONLY 2LP FOR A WIN.
I AM UNRANKED.
also check out my Ryze guide
how so? just put a bowl on a scale and put your stuff in until you have enough
I AM NOT AFFECTED BY ELOHELL. NOOBS AND TROLLS NEVER RUIN MY RANKED GAMES.
I DON'T GET STUCK AND I NEVER GET ONLY 2LP FOR A WIN.
I AM UNRANKED.
also check out my Ryze guide
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Ingredients
1 cup butter, melted and then cooled for at least 5 minutes*
1½ cups light brown sugar, packed
½ cup granulated sugar
2 eggs (room temperature preferred)
1 tsp vanilla extract
¼ cup maple syrup
3¼ cups all purpose flour
2 tsp cornstarch
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups chocolate chips (I used half regular semisweet chips and half mini semisweet chips)
Instructions
In large bowl, stir together melted butter and sugars.
Add eggs, one at a time, stirring combined.
Stir in vanilla extract and maple syrup.
In separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
Gradually add flour mixture to wet ingredients, stirring until completely combined.
Stir in chocolate chips.
Cover bowl with clear wrap and allow to chill for at least 30 minutes (chilling!? I told you, this recipe is the worst.)
While the dough is chilling, preheat oven to 350F and prepare cookie sheets by lining with parchment paper.
Scoop about 2-3 Tbsp of cookie dough and roll into balls, making them slightly taller than they are wide. Place them at least 2 inches apart on prepared cookie sheet.
Bake about 13 minutes (cookies will appear to be a bit underdone, but edges should be just beginning to turn golden brown).
Allow cookies to cool completely on cookie sheet. If desired, gently press a few chocolate chips on top of the hot cookies.
Keep unbaked cookie dough in fridge while waiting to put the next batch in the oven, and do not place cookie dough on a hot cookie sheet.
Notes
*You do not want your butter to be too hot or it may melt the sugar and you'll have a very runny dough. Best practice would be to cut the butter into about Tbsp-sized pieces, microwave in 10-second increments (stirring after each) until it is just completely melted, and then allow it to sit for 5 minutes.
saurs: http://sugarspunrun.com/worst-chocolate-chip-cookies/