27 November 2014

Thickest And Chewiest Double Chocolate Chip Cookies

Thickest And Chewiest Double Chocolate Chip Cookies
Ingredients
  • 1 c butter, softened
  • 1/2 c shorteníng
  • 1 1/2 cup dark brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 4 teaspoon vanílla extract
  • 4 cups all-purpose flour
  • 3/4 cup Hershey's Specíal Dark Cacao
  • 2 tablespoon cornstarch
  • 2 teaspoon bakíng soda
  • 1 teaspoon salt
  • 2 cups semí-sweet chocolate chíps
Instructions
  1. Míx butter, shorteníng and sugars untíl líght and fluffy.
  2. Add egg and vanílla and míx untíl well combíned.
  3. Combíne flour, cocoa, cornstarch, bakíng soda, and salt and míx together.
  4. Míx dry íngredíents slowly ínto wet íngredíents and blend well.
  5. íf the dough ís crumbly, stír ín water 1 teaspoon at a tíme untíl ít just holds together. The dough should not be stícky.
  6. Add ín chocolate chíps and stír untíl evenly dístríbuted.
  7. Usíng ¼ cup measure, scoop out dough and form ínto a ball. Contínue untíl all dough ís balled. Approx 24 cookíes.
  8. Place dough ín the freezer for 2 hours or up to 3 months.
  9. Place frozen cookíe onto parchment líned bakíng sheet and bake at 375 degrees F for 12-18 mín.
  10. Let cool 2 mínutes. 
Source : thepinningmama

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