This recipe calls for 1 egg and 1 egg yolk. Check the expiration date! To avoid this problem, I always write the date I opened a new container on the box.ĭon’t skip out on the extra egg yolk. If your baking soda is expired or open for more than six months, your chocolate chip cookies will flatten and spread out. Make sure your baking soda is NOT expired. Use room-temperature butter and eggs because using cold ingredients straight out of the fridge will result in longer baking times, and the cookies might flatten out. Measuring Tools: 1/2 teaspoon, 1 Tablespoon, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.You only need a few kitchen utensils to make these soft chocolate chip cookies. Chocolate Chips: Grab dark chocolate or semi-sweet chocolate chips!. ![]() Salt: I love adding a dash of salt to my cookie recipes.Baking Soda: To help these cookies rise and stay super thick.You can also use gluten-free 1:1 baking flour. I added an egg yolk to help achieve a super chewy texture since there is no brown sugar in this chocolate chip cookie recipe. Vanilla Extract: A dash of vanilla adds the best flavor. ![]() Since there is no brown sugar in this recipe, we use 1 Tablespoon of maple syrup to make them chewier.
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