Happiness is a plate of these soft chocolate chip sugar cookies right out of the oven! Loaded with mini chocolate chips and dotted with more chocolate chips on top these cookies are a favorite treat! The dough comes together in a matter of minutes, and no chilling is required.
Few days into January and almost everyone I know is talking about their new year resolutions. I don’t do resolutions. I gave them up years ago.
This year I’m going to change things up thou. I’ll do my best and focus on one feeling (or one word as some of you say) – I choose to be happier. Not that my life is filled with drama or tears, it’s just I have always put other people first and I think it’s high time to force myself to schedulesome “me time”.
This year’s schedulelooks even crazier than last year, but in between school projects, music lessons, and various sports practices I have to find time for things that make me jump with joy.
Baking is one of those things. Yes, even in January! Especially this time of the year when it’s too cold to be outside!
Even if you don’t like baking as much as I do, biting into a warm chocolate chip cookie must be one of life’s top 10 pleasures, don’t you think?
I’ve made these cookies a couple of weeks and have been thinking about them ever since. In the craziness business of the Christmas season, recipes that come together in little to no time are by far my favorite!
And these chocolate chip sugar cookies? – well, you can bite into one in less than30 minutes!
I know (I might have mentioned a couple of times on the blog) that chilling the dough allows time to bring all the flavors out, but, let’s face it, we don’t always have that much patience and when cravings strike you want a cookie asap not tomorrow!!
Thanksto International Delight Frosted Sugar Cookie Coffee Creamer, there’s no need to chill the dough to let the flavors develop. The creamer is packed with flavor and makes these chocolate chip sugar cookiesabsolutely irresistible!
Happiness is a plate of these soft chocolate chip sugar cookies right out of the oven! Loaded with mini chocolate chips and dotted with more chocolate chips on top these cookies are a favorite treat! The dough comes together in a matter of minutes, and no chilling is required.
1 cup International Delight frosted sugar cookie coffee creamer
5 1/2 cups all purpose flour
2 teaspoons baking powder
pinch of salt
1 cup mini chocolate chips
1/3 cup chocolate chips - to arrange on top of the cookies - optional
Instructions
Heat the oven to 350F.
Line 2-3 baking sheets with parchment paper. Set aside.
In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until creamed and fluffy, about 3 minutes.
Add in the eggs, one at a time and the vanilla extract.
Slowly pour in the coffee creamer alternately with the flour, baking powder and salt.
With a spatula, fold in the chocolate chips.
Using a large scoop, drop cookie dough onto the prepared baking sheets.
Top each cookie with a couple of chocolate chips.
Bake, one baking sheet at a time, for 17 minutes.
** While the first batch of cookies is in the oven, I place the unbaked ones in the fridge for 10 minutes. This will prevent the dough to spread too much while baking or baking as a blob of dough if chilled longer.
Keep the cookies soft for a longer time in an airtight container.
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
“Cornstarch is a game changer for cookie baking,” confirms Brian Hart Hoffman, editor in chief of Bake from Scratch. “You can count on [it for] a softer and more tender crumb.”
Soft-baked cookies are often made using a solid fat with a higher melting point, which prevents the cookie from spreading while baking. The result is a thicker, softer, chewier cookie. Another simple trick for softer cookies is to use chilled dough.
To keep it simple, cookie recipes that contain a lot of butter, brown sugar or egg yolks are going to yield soft and chewy cookies, because those ingredients add moisture and retain it for a longer amount of time.
Place a slice of bread on top of the cookies and cover the plate with plastic wrap. The moisture from the bread will be absorbed by the cookies and soften them. Reheat the cookies in the microwave for about 10 seconds. Be careful not to overheat them, as this can cause them to become even more dry and hard.
Shortening is 100 percent fat, meaning there is no water in it and no steam is created during baking. The lack of water also means that shortening does not increase gluten production, so cookies made with shortening tend to be softer and more tender.
If the goal is a chewy cookie, then you absolutely need to be using melted butter. The technique of creaming softened butter and sugar together is often used for making cakes. And for good reason! The process of creaming incorporates air into the butter which results in a more airy and cakey cookie.
A cookie made with extra egg yolk (or, in this case, only egg yolk), will be lighter and chewier than a cookie made with whole eggs. The cookies will also have a richer flavor thanks to the added fat in egg yolk.
Store cool cookies in an airtight container (not a cookie jar with a loose lid) at room temperature. Putting cookies, cakes or breads in the refrigerator will dry them out.
“If you store cookies in the fridge, they will dry out,” Amanda says. The dry, cold air sucks the moisture right out of them. Instead, keep your cookies at room temperature, or freeze them for later. Store Sourdough Chocolate Chip Cookies the right way to keep their just-baked softness.
Also, underbaking them by a minute or 2 will help them retain a dense, chewy bite, explains Jenny McCoy, pastry baking arts chef-instructor at the Institute for Culinary Education in New York. Adding more moisture to your dough in the form of extra butter, egg yolks, or brown sugar will make your cookies even softer.
Brown sugar is key. Brown sugar has molasses in it which is like a more liquid ingredient. This keeps the dough kind of wet/moist when baking through. It is also used for soft cookies as the overall cookie dough wouldn't spread as much as compared to white sugar.
All-purpose flour – Make sure to weigh your flour accurately. If you add too much flour, your cookies won't spread at all and won't be soft or chewy. Baking powder – This gives the sugar cookies lift, without adding too much spread or browning.
Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.
A lot of cookie recipes don't include baking powder but it's what makes cookies soft and fluffy. However, baking powder also makes the cookies cakier so if you prefer chewy cookies, use baking soda instead of baking powder.
Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.
Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour.
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