So, here's the list of why things went wrong, could be just one or a combination:
1. I started with Milk Chocolate Chips (I prefer bittersweet/semisweet)
2. I don't have my handwritten recipe book with Russ' Delectable Chocolate Chip recipe, so I used the one on the back of the chip bag
3. The recipe called for baking soda and I used baking powder (there was no acid in the recipe for the soda react with!)
4. I don't have a hand mixer or stand mixer, just my actual hands and a wooden spoon to mix
5. The butter and the sugars were not completely creamed (thanks to #4)
6. I didn't have an "ice cream" scoop to consistently measure out the batter
What did go well:
1. I used a Silpat (yay for minimal dishes!)
Here's what the disaster looked like (very flat cookies):
HERSHEY'S Perfect Chocolate Chip Cookies
Ingredients
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 cup chopped nuts(optional)
1. Heat oven to 375°F.
2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
No comments:
Post a Comment