Perfect Chocolate Chip Cookies
30 cookies, 60 minutes
PRINTABLE
Ingredients:
1 c whole wheat
flour
1 c white flour
½ t baking soda
¼ t salt
1 c sugar
1 c brown sugar
¼ cup butter, melted
2 egg whites
2 t vanilla
1 c mini chocolate
chips
Instructions:
Preheat oven to 350°. Line a cookie sheet with a silicone
baking liner.
In a medium bowl, whisk together flour,
baking soda, and salt.
In a large bowl, whisk together sugars,
butter, egg whites, and vanilla.
Continue whisking for 3-5 minutes.
Next, it’s time to incorporate the dry
ingredients into the wet ingredients.
Only add ¼ of the flour mixture to the wet mixture at a time and be sure
to thoroughly combine by whisking before adding the next portion.
Once the flour has been fully
incorporated, remove the dough from the whisk with a rubber spatula. Fold in the chocolate chips with the
spatula.
Using a cookie scoop, place 12-15 dough
balls on silicone baking liner spacing them 2 inches apart.
Bake for approximately 11 minutes.
Cool for 3-5 minutes before moving to a
cooling rack.
Notes:
To get the cookies
the perfect crisp bottom while still being soft on the top I think it is
necessary to use a silicone baking liner such as a Silpat.
A cookie scoop is a
must as well. If the cookies
aren’t all the same size and shape they will cook unevenly so having them
uniform is essential.
Make sure the butter
isn’t still hot because you are introducing it to raw egg whites and you don’t
want to start cooking them until they get in the oven.
Don’t break out the
electric mixer for this one. You
can do it with a whisk and a little elbow grease (ok, it’s a lot of elbow
grease).
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