(Have you ever had a batch of cookie dough thats so thick you have to practically beat it with. These cookies keep well at room temperature for about 4 days, and freeze well for up to 3 months. So I melted the butter before mixing, which worked beautifully.Let the cookies rest on the hot baking sheet for 2 minutes before transferring them with a metal spatula to a cooling rack to cool completely. Bake until the cookies are golden at the edges but still just a little underdone in the center, 11 to 13 minutes. In a large bowl, mix all cake ingredients except chips with a wooden spoon until smooth.Chill any remaining dough while you bake the first batch. Use a 1-tablespoon cookie dough scoop or two spoons to scoop heaping tablespoons of dough onto the prepared baking sheets, leaving 1 to 2 inches of space around each one. For cookies that stay perfectly mounded, chill the dough for 15 minutes before proceeding.Some are sickly-sweet others are more caramel or toned. Add the chocolate chips and stir until the chocolate chips are evenly incorporated. Some chocolate chip cookies are seriously loaded with chocolate chips and others are more balanced. Add the peanut butter and whisk until the dough is smooth and the peanut butter has completely blended into the batter (you might need to switch to a big spoon toward the end, which you’ll need for mixing in the chocolate chips anyway).Whisk in the vanilla and salt until blended.
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