Ingredients
Ingredients for 15 cookies
Instructions
Step 1
Preparation
Servings
Equipment
Ensure it's large enough to mix all the ingredients without spillage. π²
This will make creaming the butter and sugar a breeze. If you don't have one, a sturdy wooden spoon will do the trick! πͺ
Accuracy is key for baking, so make sure to level off ingredients for the best results. π
Heavy-duty ones distribute heat evenly for that perfect bake. Line it with parchment paper to prevent sticking! π
Allows cookies to cool evenly and prevents them from becoming soggy on the bottom. π
Variations
Faq
- Why did my cookies spread too much?
Several factors can cause this. Overly soft butter, not chilling the dough, or an over-greased pan can all contribute to excess spreading. Try chilling the dough for 10-15 minutes before baking next time. βοΈ
- Can I use dark chocolate instead of milk chocolate?
Absolutely! Dark chocolate will make your cookies richer and less sweet. Just ensure you chop it into small, evenly-sized pieces. π«
- How do I know my cookies are done?
Look for edges that are set and slightly firm, while the middle remains soft. The cookies will continue to set as they cool. π
- Can I freeze the dough?
Yes, you can! Roll the dough into balls and freeze on a baking sheet until solid. Then store in a freezer bag. Bake from frozen, adding a couple more minutes to the bake time. βοΈπ
- Can I double this recipe?
Yes! Just make sure you have a large enough mixing bowl and you may want to bake in batches if all the cookies don't fit on one sheet. π₯£πͺ
- Whatβs the secret to making cookies chewy?
Using a combination of brown and white sugar can improve chewiness. Additionally, slightly underbaking and allowing them to set on the baking sheet for a few minutes after being taken out of the oven does wonders. π―π