It gives such great depth of flavor and richness to baked goods. Use vanilla bean paste in place of vanilla extract. I LOVE using vanilla bean paste when baking.This helps keep all of your chocolate chip cookies uniform in shape and size so that they will bake evenly. I use a 2 Tablespoon coffee scoop to scoop and mold my dough. You can also use a coffee scoop, which is what I use a lot. Use a cookie scoop to help scoop out the dough.This will help prevent the cookies from burning on the bottom and spreading/sticking to the pan. Line your cookie sheets with parchment paper.This will ensure that you don’t add too much flour to the dough which can result in drier, crispier cookies. Use the “scoop and level method,” where you use a spoon to scoop the flour into your measuring cup and then level it off with the back of a knife. Use precise measurements for your ingredients, especially for the flour. Bake for 10-12 minutes, then cool completely on a wire rack. Add a few more chocolate chips to the top of the dough balls.Drop dough by rounded tablespoons onto baking sheets. Gradually add the dry ingredients to butter/sugar mixture, beating over low speed.
0 Comments
Leave a Reply. |