How to Prepare Yummy Chocolate Chip Cookies (Version 2)

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Chocolate Chip Cookies (Version 2). Fresh baked, hand-made, individually decorated real American cookies. I go crazy for chocolates, I choose chocolate flavours in everything starting from shakes to icecreams. I pick chocolate cookies or chocolate chips cookies when I select cookies from supermarket.

Chocolate Chip Cookies (Version 2) I have been trying chocolate chip cookie recipes forever to find the perfect cookie and this one is very close. They weren't too cake-like and they weren't thin and greasy, they were the perfect in-between cookie. That said, the dough is very thick once you mix all the ingredients together. You can have Chocolate Chip Cookies (Version 2) using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chocolate Chip Cookies (Version 2)

  1. You need 3 Cups of All-purpose Flour.
  2. It's 1 Cup of Sugar.
  3. It's 1/2 Cup of Brown Sugar.
  4. It's 2 Sticks of Butter (Melted).
  5. Prepare 2 of Eggs.
  6. You need 2 tsp of Vanilla Extract.
  7. It's 1 tsp of Baking Soda.
  8. It's 1/2 tsp of Salt.
  9. You need 1 1/2-2 Cups of Chocolate Chips (I used Bittersweet).
  10. It's of Margarita Salt (For Garnish) (Optional).

Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

Chocolate Chip Cookies (Version 2) step by step

  1. Preheat Oven to 350°.
  2. In a large mixing bowl, add Sugar and Brown Sugar. Add Melted Butter, and whisk until creamy. Add Vanilla and Eggs. Whisk. Add Flour, Baking Soda, and Salt. Mix well. Add Chocolate Chips and mix until dispersed evenly. Dough will be a bit dry and harder to work, but that's how it should be. This ensures the correct texture of this cookie. I've tried it with less flour, but the cookies spread too much and bake differently..
  3. With a Medium Cookie Scoop, scoop out roughly 2 - 3" balls onto a lined Cookie Sheet, a few inches apart. Sprinkle some Margarita Salt on top of each Cookie, if using..
  4. For Soft Cookies, cook 10 Minutes. Let Cool for 2 Minutes, before transferring to a Cooling Rack. Let Cool for 30 Minutes before serving. Cookies will look pale, but they will be cooked..
  5. For Regular Cookies, cook 12-16 Minutes. Let Cool for 2 Minutes, before transferring to a Cooling Rack. Let Cool another 5 - 10 Minutes, before serving..
  6. Enjoy!.

Add eggs, one at a time, beating well after each addition. Line baking sheets with nonstick baking mats or parchment paper. In a medium bowl combine the flour, baking soda, and salt. Add the egg and vanilla, beating well to combine. In ONE bowl, beat sugars with butter, vanilla, and egg.