The dough can be refrigerated in a ziplock bag or airtight container for up to 5 days or frozen for up to 6 months. Bake for 12 to 14 minutes, or until golden brown, turning the sheet halfway through. Using a scoop ensures a consistent size-big, that is! Gently press the dough balls to flatten slightly-about 1 inch (2.5 cm) thick-and freeze the dough for 20 minutes before baking. Scoop the dough onto the baking sheet with a 4 oz. Line a baking sheet with parchment paper. Fold in any additions with a rubber spatula or wooden spoon. Slowly add the flour mixture to the wet ingredients and beat on low speed until well incorporated. In a separate bowl, combine the flour, salt, and baking soda. In a large bowl, using an electric mixer on medium-high speed, beat the butter, brown sugar, granulated sugar, and vanilla until well combined and light yellow in color, about 2 minutes. 1 cup (5 1/2 oz./160 g) white chocolate chunks.Substitute 1/2 cup (62 g) cocoa powder for 1/2 cup (2 oz./65 g) of the all-purpose flour.
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