The best chocolate chip cookies soft, chewy and irresistible! gas ks

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Notably, we have a brand new oven that actually works. You know, one that doesn’t shut off in the middle of cooking, that actually heats to the correct temperature, that that doesn’t char the tops of everything…it’s nothing fancy, but after having had to put up with a wildly-dysfunctional oven for over a year, this simple new addition to our casita feels like a total game changer. For the first time since moving to Spain, I actually feel excited to bake again. gas prices in texas 2015 And the timing couldn’t be better with the arrival of holiday cookie baking season!

So to celebrate this month, we’ve promised to bake up a sampler of all of the most classic American cookies here for our European friends to try. (Which has been super fun so far…they absolutely adore American cookies!) And here on the blog, I thought that I would circle back with a week full of my favorite cookie recipes for anyone else around the world who’s in the mood for some holiday cookie baking! I’ve lined up seven of my most classic faves for you, complete with some new photos and updated baking tips. And today, there of course seemed like only one proper way to kick things off.

I first shared this chocolate chip cookie recipe on the blog a few years ago. And years later, it is still my go-to, and I’m happy to report that it has now become so many of yours as well! These chocolate chip cookies are super-soft and chewy, they’re perfectly buttery and vanilla-y, they’re loaded up with as many ( or as few) chocolate chips as your heart desires, and in my cookie-loving opinion, they are simply the best.

• All butter, all the way: I grew up making chocolate chip cookies with a half-shortening, half-butter base. Then over the years experimented with using coconut oil, to olive oil, to vegetable oil, to melted butter, and everything in between. But at the end of the day, when I’m craving a classic old-school chocolate chip cookie, I come back to this all-butter cookie recipe every time. That buttery taste is just unbeatable, and yields the most soft and delicious cookie a girl could ask for. gas bijoux discount code They key is just to make sure that your butter is legit room-temperature so that it will cream correctly with the sugars.

• Chill your dough: To help prevent your cookies from spreading, refrigerate your entire batch of dough for 2 hours before baking. (This will help the butter firm back up, so that it doesn’t melt and spread instantly in the oven.) Or to speed up the process, go ahead and form your dough balls and place them on a baking sheet. Then refrigerate the entire baking sheet for 20-30 minutes, until the dough balls are nice and chilled. Then…

• Pro tip: For easy cookie making, I recommend forming the dough into balls before freezing. Just place them on a baking sheet, and freeze for a few hours until they are completely frozen. Transfer the frozen dough balls to a ziplock bag or other airtight container. Then you can keep them in the freezer for up to 3 months. Once you’re ready to make the cookies, just thaw your desired amount of dough balls in the refrigerator until they have thawed. Then bake!

I am in complete awe of these cookies. o gastronomo buffet Have been in a quest for a perfect chocolate chip cookie and this IS IT!! Baked last night. When I got up this morning, I grabbed one to check if they were still soft, and I ended up having three as my breakfast!!! I have a Ninja blender. Used the food processer and plastic dough balde to mix the dough. When I took the butter out of the refrigerator, I couldn’t wait to get started. Put a stuck of butter in power level one in my microwave for 30 seconds. la gasolina lyrics translation Softened just enough. After butter and sugar blended, added all the flour mixture at once and blended in low/dough setting in Ninja blender. When blended, I put the dough in a bowl to hand mix one bag if hersheys milk chocolate chocolate chips. I cooled the entire bowl for an hour while I did other chores I put parchment paper on an air-bake cookie pan. I made the dough into balls with a large soup-spoon sized spoon. Then, opened another bag of chocolate chips and pushed 4-6 chips in the top of the cookie balls. electricity and magnetism lecture notes I baked the first batch only 10 minutes. For the second batch, I let them bake for 12… And that was the perfect time. I don’t know if it was timing or letting the dough sit at room temp….each batch was better than the last!! (I will experiment with this for future recipes.) I had doubled the recipe and had 42 cookies total. I have saved this recipe to it’s own board . It is the ONLY recipe I will use from now on!!! My daughter brought these to school today and her classmates are begging for more!!! Thank you SO SO much for sharing your AMAZING recipe!!!