{"id":294,"date":"2013-03-07T21:12:29","date_gmt":"2013-03-07T19:12:29","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=294"},"modified":"2020-04-04T12:08:49","modified_gmt":"2020-04-04T10:08:49","slug":"chocchips-cookies","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=294&lang=en","title":{"rendered":"Melt-In-Your-Mouth Chocolate-Chip Cookies"},"content":{"rendered":"

This is an easy, simple recipe for melt-in-your-mouth chocolate chip cookies. Crispy on the outside and chewy on the inside. Two forewarnings: (1) Watch them like a hawk as they bake because perfect to burnt is about 1 minute’s difference, and (2) let them cool completely before removing from tin, otherwise they will crumble (but still be deliciously yummy!)
\nIt’s important to take them out in time, because in two minutes they get flat (but still scrumptious).<\/p>\n

\"Photo<\/a><\/p>\n

Happily, the same day I published this recipe a friend from a gluten-free group I’m a member of made them, and this is what these beauty queens look like when you \u00a0take them out in time (thanks Michal Horovitz Malka) <\/p>\n

\"Michal_Horoviz_Malka_choco_chips_cookies\"<\/a><\/p>\n

Ingredients<\/h3>\n

1\u2153 cups Tami GF flour
\n\u00bd tsp salt
\n\u00bd tsp baking powder
\n\u00bd tsp baking soda
\n140 gr soft butter
\n1 cup sugar composed of 3\/4 cups dark brown sugar and 1\/4 cup white sugar
\n1 large egg
\n1 tsp high-quality vanilla extract
\n1 cup chocolate chips (or chopped chocolate, but this won’t retain its shape – still yummy), or a mix of nuts and raisins\/dried cranberries<\/p>\n

Preparation<\/h3>\n

In a bowl mix the flour, salt, baking powder and baking soda.
\nIn your stand mixer bowl with the paddle attachment, on medium-high speed, mix the butter with the sugar (both types) until you get a to creamy-granulated consistency.
\nAdd the egg and vanilla extract and continue mixing until fully incorporated.
\nReduce mixer speed to low, and slowly add the flour mixture in until fully incorporated.
\nAdd the chocolate chips or chopped chocolate and mix in using a baking spatula.
\nFlatten the dough, cover in plastic wrap and refrigerate for an hour (can be refrigerated up to overnight).
\nPlace a sheet of baking paper on an oven pan.
\nPreheat your oven to 180C\/360F.
\nRemove the dough from refrigeration, make 2cm\/1″ balls using a teaspoon, your hands or a speing-release icecream scoop (for identical sizing).\n<\/p>\n

\"Photo<\/a><\/p>\n

Place the balls 4cm\/2″ apart – important! As they flatten and expand during baking.
\nBake for 10-12 minutes until the edges are golden and stable and the center is still soft.<\/p>\n

\"Photo<\/a> \"Photo<\/a><\/p>\n

\u00a0Take the cookies out of the oven and let cool completely (~15-20 minutes).
\nEnjoy!<\/p>\n

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