Generally there is no directions on Cordon Bleu Paris class recipe books and Ritz Paris kitchen recipes. There are only ingredients. And people make cookies all the time, so I guess most of people need only ingredients. And here goes my recipe. Enjoy!
Yields 24 cookies
Ingredient
- 1/2 cup unsalted better, softened (113g)
- 1/2 granulated white sugar (100g)
- 1/2 packed light brown sugar (100g)
- 1/4 tsp salt
- 1 egg, lightly beaten
- 1 tsp pure vanilla extract
- 1/4 tsp baking soda, melted in 1/4 tsp of hot water
- 1/4 tsp baking powder
- 1 1/2 cup bread flour, sifted (115g) (or all-purpose flour, if you don’t have bread flour)
- 3/4 cup bittersweet chocolate chips (65g)
- 1/2 cup chopped walnuts (45g), optional
Directions
1. In a large mixing bowl, beat in softend butter, white sugar, brown sugar and salt until creamy.
2. Beat in vanilla extract, lightly beaten egg, baking powder, and baking soda melted in hot water gradually while whisking. Mix well.
3. Stir in sifted flour until combined.
4. Finally stir in chocolate chips and walnuts just until roughly combined.
5. Scoop cookie dough with a tablespoon onto prepared baking sheets (or cookie pan), about 2 inches apart. * cookies spread while baking.
6. Bake at 350F (175C) for 12 to 15 minutes until lightly browned.
7. Leave cookies on baking sheet for two minutes before transferring to wire rack for cooling.
Let cool on wire rack.
Notes
- If you want less sugary cookies, reduce white sugar by 20% and use dark chocolates instead of semisweet chocolates.
- Perfect chocolate chip cookies should have crispy edges and soft inside. Enjoy!
xoxo
Eugenie
SARA says
Dear Eugenie can i replace an ingredient by another? just like here in the cookie recipe , the granulated sugar by icing sugar, also what is the importance of baking soda isn`t enough baking powder even if to increase it `s portion to half teaspoon
EugenieKitchen says
Hi Sara, generally in icing sugar there is cornstarch, so the result should be different. Baking soda is frequently used in cookies and baking powder is used for cakes. You can add increased amount of baking powder instead of baking soda but again the texture might be a little different. Hopefully this helps!
Maria Riu Caballol says
I tried to make them, but the texture was too liquid, and when I bake them didn’t work well! :S
What I should do to make it less liquid texture? Add more all purpose flour?
Thanks! :)