Make This

Make it! Chocolate Chip Cookies from Redpath Bake Book

1-Fullscreen capture 2017-12-05 81032 PM

I love to bake. I can bake cakes, pies, cookies, breads, you name it. There’s one basic recipe that strangely eludes me: chocolate chip cookies. For some reason, whenever I make chocolate chip cookies, they come out weird. They’re spread way too much, they turn into one giant cookie, they are too soft or don’t offer any crunch…you name it.

Enter the Redpath Canadian Sugar Bakebook. I’ve tried many different chocolate chip cookie recipes, and this is the one that helped my conquer my strange baking deficiency to make delicious chocolate chip cookies. The Redpath Sugar Bakebook is filled with 200 recipes to make brownies, cakes, cookies and breads. Today I’m sharing the chocolate chip cookie recipe with you.

1-Fullscreen capture 2017-12-05 81322 PM

You’ll Need:
2 1/2 cups all-purpose flour 1 tsp baking soda
1 tsp fine sea salt
1 cup unsalted butter, softened 1 cup lightly packed golden
yellow sugar
1/2 cup granulated sugar 2 large eggs
1 tsp vanilla extract
2 cups semi-sweet chocolate chips

1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper, then set aside.

2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

3. In a large bowl and using an electric mixer, beat the butter until smooth. Add both sugars and beat until the mixture is pale and fluffy.

4. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract.

5. Add the flour mixture to the butter mixture, stirring just until combined. Stir in the chocolate chips.

6. Using a small ice cream scoop or spoon, scoop tablespoonfuls
of the dough and roll it into balls. Place the balls, 1 inch apart,
on the prepared baking sheets. Bake until lightly golden around the edges, 10 to 12 minutes.

7. Let the cookies cool slightly on the baking sheets, then remove to wire racks to cool completely. (The cookies can be stored in an airtight container at room temperature for up to 4 days, or frozen, with parchment paper between the layers, for up to 2 months.)

This recipe produced perfect cookies! So far, everything that I’ve made from the Redpath Sugar Bake Book has turned out really well. If you’re looking for a foolproof cookbook, you should pick up this book. It also makes a great gift!

No Comments

    Leave a Reply