Muscovado Chocolate Chip Cookies Food

MUSCOVADO CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, sugars, and vanilla extract on medium-high speed for 5 full minutes, or until lightened in texture and color. Add the egg and beat 1 minute more. Reduce the speed to low and stir in the dry ingredients. Stir in the chocolate chips. Cover the bowl and chill the dough in the refrigerator for at least 1 hour or up to overnight.When you're ready to bake, position the oven racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.Using a small ice cream scoop or 2 spoons, drop the dough by 2 tablespoonfuls onto the prepared baking sheets. Bake until the cookies are set enough on their perimeters so that you can lift the very edges with a fingertip, but still soft in the centers, 12 to 14 minutes- do not overbake. Let the cookies cool completely on the baking sheets.

MUSCOVADO CHOCOLATE CHIP COOKIES

Steps:

• In a stand mixer fitted with paddle attachment, cream the butter and sugars on medium speed for 5 minutes.
• Then scrape bowl. Add eggs one at a time, beating one minute after each addition. Scrape bowl. Then add vanilla and beat another 3 minutes.
• In a separate bowl, mix together flour, salt, baking power, baking soda. Then turn mixer to low and add it in gradually.
• Once mixed, add chocolate chips, reserving 1/2 cup to press on tops of cookies.
• Then line 2 baking sheets with parchment OR silicon mats. Then use a cookie scoop to dole out 6 dough balls per sheet. Chill 10 minutes. Press on a few extra chocolate chips on each cookie dough ball.
• Preheat oven to 360 degrees.
• Bake for 9-10 minutes.
• Cool for at least 15 minutes on cookie sheets to finish setting.

MUSCOVADO CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 360 degrees. In a large bowl stir together the butter, sugars, and vanilla. Once combined, stir in the eggs. Add the flour, powder, soda, and salt and stir until almost combined. Stir in the chocolate. Scoop 1-1/2 tablespoon-sized rounds of dough 2" apart on a cookie sheet prepared with a sheet of parchment. Freeze for a couple of minutes until the dough is no longer warm but is cool to the touch, then bake in the preheated oven for 12 minutes or until the edges are golden and set. Allow to cool briefly before consuming!

MUSCOVADO COCOA CHIP COOKIES

Steps:

• Line a 12-by-17-inch baking sheet with parchment paper.
• Into a medium bowl, sift together the flour, cocoa powder, baking soda and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add 2/3 cup of the sugar and beat until light in color and texture, about 3 minutes. Add the egg and vanilla extract and beat until the egg is fully absorbed and the mixture lightens in color, 1 minute more. Reduce the speed to low and gradually stir in the flour mixture just until combined (avoid over-mixing or the cookies will be dry!). Stir in the chocolate.
• Use a 1 tablespoon measuring spoon to portion the dough onto the prepared baking sheets- 12 cookies per sheet, evenly spaced (the cookies won't spread too much during baking). Freeze until the dough is solid, about 30 minutes.
• Meanwhile, position a rack to the center of the oven and preheat the oven to 350 degrees F.
• Roll the dough balls in the remaining 1/3 cup sugar to coat completely.
• Bake the cookies just until they are slightly puffed and the edges can be lifted off the parchment with a fingertip, but the cookies look somewhat underdone and soft towards the center, 10 minutes, being careful not to over-bake. Cool the cookies completely on the baking sheet set over a wire rack. Store in an airtight container at room temperature for up to 5 days.

VINTAGE CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
• Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.
• Beat in 2 tsp vanilla extract and 1 large egg.
• Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.
• Add 200g plain chocolate chips or chunks and stir well.
• Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.
• Bake for 8-10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
• Leave on the tray for a couple of mins to set and then lift onto a cooling rack.