Chocolate Chips Cookies

我深深瞭解，我和他是不可能的。

尤其是這段黃金時間內，我壓根不想念起他的好。他卻仿佛曉得我內心的秘密般，悄悄地不留痕跡地偷偷溜進我的腦海裏。

“看我一眼吧，一眼就好了。請相信我，”他苦苦央求。

好吧，看在你曾經讓我心情獲得十足滿足的份上，再給你一次機會。看你這次怎麼討好我？

我只能說：我的選擇是對的！他，確確實實滿足我的胃口。


他就是這次的主角：完美無缺的chocolate chips cookies！

我覺得最大的成功點是將10湯匙的牛油先用平底鍋融化，再煮個兩三分鐘，讓它變得更金黃香。曲奇週邊烤得香脆，中間鬆軟可口。從烤箱拿出來時吃了一塊接一塊，無法制止。厚，老娘告訴你，這14湯匙牛油不是白加的。偶爾吃些足以爆血管的曲奇不過分吧？*轉手指*

Ingredients

1 3/4 C all purpose flour

1/2 t baking soda

14 T unsalted butter

1/2 C granulated sugar

3/4 C packed dark brown sugar

1 t salt

2 t vanilla extract

1 large egg

1 large egg yolk

1 1/4 C semisweet chocolate chips

Directions

Heat oven to 375 degree. Line 2 baking sheets with parchment paper.

Whisk flour and baking soda together in medium bowl. Set aside.

Heat 10 T butter in a skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to a large bowl. Stir remaining 4 T butter into hot butter until completely melted.

Add dark brown sugar, granulated sugar, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shinny. Stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips, giving dough final stir to ensure no flour pockets remain.

Divide dough into 16 portions, each about 3 T. Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.

Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes. Transfer baking sheet to wire rack. Cool cookies completely before serving.

Source: Nutmeg Nanny