COOKIES - Chocolate Chips Cookies 2

By Aemelia

22.04.2011
A bit sweet but crunchy. Stay in shape a little.
Next time reduce 1/3 of the sugar and lightly flatten it instead of round shape.

Ingredients

• 200 – 220 grams flour (weigh flour) — See note about volume
• 1/2 teaspoon baking powder
• 1/2 teaspoon soda
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, room temperature
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1 large egg
• 1 1/3 cup semi-sweet chocolate chips

Details

Adapted from cookiemadness.net

Preparation

Step 1

Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment.

Sift or thoroughly whisk together flour, baking powder, baking soda and salt. Set aside.

Cream butter and both sugars with an electric mixer; Add egg and vanilla and beat until egg is mixed in.

Add flour mixture and stir until incorporated. Stir in chocolate chips.

Drop by rounded teaspoonfuls on the parchment lined cookie sheets and bake for 12-15 minutes or until the edges start to brown. The baking powder prevents the cookies from browning quickly, so it seems the cookies can bake a longer time and becoming crunchier without burning or getting overly brown. I baked mine on an insulated cookie sheet, so if you notice your bottoms are browning too fast, switch to an insulated cookie sheet or stack you cookie sheet on top of another one to make your own insulated sheet.

NOTE: The book called for 1 1/3 cup flour and listed a gram amount of 220 grams, which is over 7 oz. This does not match up with 1 1/3 cups of flour, which would weigh only about 170 grams. Unless you scoop the flour with a really heavy hand, 1 1/3 cup will not weigh 220 grams.