This chocolate chip cookie is so easy. No extra equipment, no creaming–a great children's cookie. We also love the versatility of this dough. This makes a great rocky bar cookie
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed dark
- 3/4 cup
- 2 large
- 1 teaspoon pure vanilla extract
- 1 (12-ounce) bag semisweet chocolate chips, or chunks
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon fine salt
- In the center of the oven, evenly position 2 racks and fire to 375 degrees F. Line 2 bakers with parchment paper or silicone papers. (If you have a convection setting). Place the butter in a secure microwave dish, cover and microwave medium power until melted. (If you've only got 1 tub, make cool absolutely between batches.) (Melt instead in a little bowl.) Mildly cold. Smoothly stir in a big bowl carbohydrates, eggs, butter and .
- In another cup, whisk beef, baking soda and salt. Using a wooden spoon, incorporate the dry ingredients into the wet ingredients. Remove the cups or chunks of chocolate.
- Heap dump teaspoons into the ready-made cups. Wet the hands and turn the puddle up. Place the cookies on the panels roughly 2 inches apart. Bake for 12 to 16 minutes in the middle until crispy, but always soft according to how crunchy or chewy you want your cookies. Switch hot spatula cookies to a cold shelf. Do. Do it.
- Save cookies for up to 5 days in a tightly sealed container.
- For a Rough Road Bar: a9-inch baking pot with light butter. Mix the mixture with the chocolate chips in 1 cup of diced walnuts, according to cookie recipe. Disseminate flour in a heated saucepan. Bake for approximately 45 minutes until the edges of the batter sets are light gray. Slightly cool and top with 4 marshmallow cups and 1 cup cocoa. Cook for around 2 minutes, at least eight inches from the flame to marshmallows. (Look at the marshmallows and always change the pan —they're going to blink from golden to char.) Sweet, cut and eat.