Classic Chocolate Chip Cookies from America's Test Kitchen
These came out rich and buttery, with soft cores and crispy edges.
Two Secrets:
1. Melting the butter first and browning it.
2. Letting the sugar dissolve and rest in the melted butter.
Let the sugar rest and dissolve in the butter 3 times in-between whisking
2-inch cookie dough balls....ready for baking!!!
They came out thick and chewy with crispy edges!
Absolutely Delicious!!!
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