You are looking for a childrens chewy chocolate chip cookies recipe that is interesting? How to prepare it not difficult. If wrong processing then the result is not delicious. Whereas the delicious childrens chewy chocolate chip cookies should has aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of childrens chewy chocolate chip cookies, start from the type of ingredients, then selection of fresh ingredients and good, until how to make and serve. No need dizzy if want to prepare childrens chewy chocolate chip cookies delicious as long as you know the trick and how to make this dish able become treat special.

Ingredients and seasonings used for make

1. Prepare All Purpose Flour Sifted and Bleached
2. Take Breaded Flour
3. Prepare Cake Flour Bleached
4. Prepare SOFT Unsalted Butter
5. Prepare Granulated Sugar
6. Take PACKED Light Brown Sugar
7. Take Salt
8. Take PURE Vanilla Extract
9. Prepare Brown Shelled Eggs
10. Prepare Confectionate Sugar
11. Take frozen bitter sweet chocolate chip medium size morsels
12. Prepare Baking Soda

Use a higher ratio of brown to white sugar. Brown sugar is another ingredient that bolsters the chewy factor. The "classic" chocolate chip cookie recipe calls for two large eggs, but Alton replaces one egg white with an ounce of milk. Melt butter in a saucepan over medium heat (or in the microwave)and set aside to cool slightly.

How to cook Childrens Chewy Chocolate Chip Cookies:

1. Preheat oven to 350° for clear or shiny cookie sheets, 325° for non-stick dark cookie sheets.
2. In first medium size mixing bowl sift all flours together 3 times. After sifting, add baking soda and salt. Use fork to blend added ingredients with flour.
3. In seperate medium size mixing bowl whisk together eggs, butter, then add vanilla and finally add all three types of sugar. Whisk until a creamy blend occurs.
4. Slowly add dry ingredients to wet ingredients in four separate intervals, be sure that the dry ingredients are mixed in before adding more.
5. Finally, pull bitter sweet chocolate chip medium size morsels out of freezer and measure 2 cups worth. Using a fork evenly distribute morsels throughout cookie dough.
6. Using shortening, any kind will do I prefer crisco, use paper towel to LIGHTLY coat your cookie sheet. Then use a small amount of all purpose flour and spread over shortening taping cookie sheet to spread flour, tap off any access flour.
7. I like to chill my cookie dough for about 10 minutes in the freezer before rolling the dough using my hands covered with non latex vinyl gloves coated with flour, and I roll 1 1/2 - 2 inch cookie balls and place them 1 1/2 - 2 inches apart from touching anything when they expand.
8. Finally, cook for 10 minutes or until the EDGES are a light golden color. Remove cookies from oven and wait 5 minutes before transfering them to cooling racks. Allowing cookies to cool on cookie sheet will cause extra cooking while sheet cools causing cookies to be harder then desired.
9. Done and ready to serve!

Pour butter into a large bowl and stir in brown sugar and caster sugar until smooth and sugar is mostly dissolved. Directions Sift together the flour, baking soda, and salt; set aside. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. In a large bowl or stand mixer, beat the butter until fluffy, remembering to scrape the sides.

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