Use a cookie scoop (or two spoons) to scoop out the dough onto a baking sheet lined with parchment paper you can make them any size you like, but I do the size of about 2 tablespoons, if making them smaller or larger make sure to adjust the baking time.Įvenly space the cookies out onto a baking sheet so they are at least a couple of inches away from each other.īake for 8-10 minutes depending on their size until the edges are starting to become golden. Stir in the chocolate and sprinkles until evenly mixed, scraping down the sides of the bowl to make sure everything is mixed in being careful not to over mix. Slowly pour the flour into the butter/sugar mixture and mix until just combined. In another bowl, combine the flour, baking soda, baking powder, salt, and cinnamon use a whisk to mix them together. Stir in the egg and vanilla, and mix until well combined. Make homemade chocolate chip cookies from scratch Use this easy-to-follow chocolate chip cookie recipe from the chocolatiers at Lake Champlain Chocolates. Mix in flour, baking soda, and salt until just combined. Pour in the sugar and brown sugar, and mix together until light and fluffy, making sure to scrape down the sides of the bowl every so often. Cream shortening, margarine, sugar, brown sugar, egg, and vanilla with mixer. Place the butter in the bowl of a stand mixer with a paddle attachment (or a hand mixer can be used as well) Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together.
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1 cup brown sugar (I like using dark, but either dark or light brown sugar is good)ġ 1/2 cups chocolate chips or chopped chocolate (if using chopped chocolate, you may need a little less since it spread out more than the chocolate chip) Classic Chocolate Chip Cookies 1 cup (227 grams) unsalted butter, softened 1 cup (220 grams) firmly packed light brown sugar cup (133 grams) granulated. Mix in egg and vanilla extract and mix on medium speed until combined.