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Chocolate Chip & Snickerdoodle Recipes

This document provides recipes for chocolate chip cookies and snickerdoodles. The chocolate chip cookie recipe calls for butter, brown sugar, granulated sugar, eggs, vanilla extract, flour, baking powder, and chocolate chips. The instructions describe mixing the wet and dry ingredients together and rolling the dough into logs to be sliced and baked. The snickerdoodle recipe includes similar ingredients like butter, sugars, eggs, flour, baking soda and calls for rolling the dough balls in cinnamon sugar before baking.

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Nguyễn Phương
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200 views3 pages

Chocolate Chip & Snickerdoodle Recipes

This document provides recipes for chocolate chip cookies and snickerdoodles. The chocolate chip cookie recipe calls for butter, brown sugar, granulated sugar, eggs, vanilla extract, flour, baking powder, and chocolate chips. The instructions describe mixing the wet and dry ingredients together and rolling the dough into logs to be sliced and baked. The snickerdoodle recipe includes similar ingredients like butter, sugars, eggs, flour, baking soda and calls for rolling the dough balls in cinnamon sugar before baking.

Uploaded by

Nguyễn Phương
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

1.

Chocolate chips cookies


Ingredients
 275g/9¾oz unsalted butter, softened
 275g/9¾oz soft light brown sugar
 225g/8oz granulated sugar
 2 large free-range eggs
 1 tbsp vanilla extract
 475g/1lb 1oz plain flour
 2 tsp baking powder
 300g/10½oz good-quality milk chocolate, chopped roughly into chunks
 sea salt

Method
1. Put the butter and sugars into a large mixing bowl. Beat together with an electric
hand whisk until smooth and light in colour.
2. Break in the eggs one at a time, mixing as you break in each egg. Once the eggs
are combined, add the vanilla extract.
3. Sift in the flour and baking powder and mix in with a wooden spoon until
completely incorporated. Add the chocolate chunks and mix in until thoroughly combined.
Divide the dough in half.
4. Place each half onto a large sheet of cling film. Roll the dough into a wide
sausage shape and wrap in the cling film, twisting the ends to seal. Each sausage will
make nine large cookies (but you can roll them smaller and make more). The dough
sausages can be frozen at this point. However if you wish to bake them straightaway, chill
the dough in the fridge for 30 minutes before use.
5. Once ready to use the cookie dough, remove from the freezer and allow to warm
up enough to slice. Preheat the oven to 180C/350F/Gas 4.
6. Slice the dough sausage into nine discs and place onto a non-stick baking tray or
a tray that has been lined with baking parchment.
7. Sprinkle each cookie with a tiny pinch of salt and bake in the preheated oven for
20 minutes, or until they are golden-brown on the edge and slightly paler in the centre.
8. Remove from the oven and transfer to a wire rack to cool before serving

Snickerdooles

Ingredients
 3 cups all-purpose flour, spooned and leveled

 1 teaspoon baking soda

 2 teaspoons cream of tartar

 ½ teaspoon kosher salt

 1 cup (2 sticks) unsalted butter, at room temperature

 ½ cup light brown sugar

 1¼ cups granulated sugar

 2 large eggs

 
 2 teaspoons pure vanilla extract

 2 teaspoons ground cinnamon

 Step 1
 Heat oven to 375° F. In a medium bowl, whisk together the
flour, baking soda, cream of tartar, and salt.
 Step 2
 With an electric mixer, beat the butter, brown sugar, and 1
cup of the granulated sugar on medium-high speed until
light and fluffy, 2 to 3 minutes. Beat in the eggs and
vanilla. Reduce speed to low and gradually add the flour
mixture, mixing just until incorporated.
 Step 3
 In a shallow bowl, combine the cinnamon and the remaining
¼ cup of granulated sugar. Form the dough into balls (each
equal to 1 level tablespoon). Roll the balls in the cinnamon
sugar mixture and place on parchment-lined baking sheets,
spacing them 2 inches apart.
 Step 4
 Bake until the edges are golden, 12 to 14 minutes. Cool
slightly on the baking sheets, then transfer to wire racks to
cool completely

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