Chocolate Chip Cookies

It’s my first time to use silicone mold/trays. I’ve had it for quite some time now and I had the courage to try it today. I was afraid it would melt, but it didn’t. Well, of course, it was made to face the heat. It’s the same fear I get every time I use the microwave. It’s as if something will explode any minute.

The dough is just so tasty.

I want to use this green silicone mold so I can have mini cookies for my kids. Got this from Souq Al Sharq/Makaronah Souq. It can be used for making chocolates, gelatins, or any baked goodies.

I’m happy with the result.

Got the recipe from Herhey’s

  • 14cups  all-purpose flour
  • teaspoon  baking soda
  • 12teaspoon  salt
  • cup  butter, softened
  • 34cup  granulated sugar
  • 34cup packed light brown sugar
  • 1teaspoon  vanilla extract
  • 2large  eggs
  • 1(12 ounce) package Hershey’s semi-sweet chocolate chips
  • 1cup chopped nuts (optional)
  • DIRECTIONS

    Preheat oven to 375°F.

    1.Stir together; flour, baking soda and salt,.

    2.Beat butter, granulated sugar, brown sugar and vanilla in a large bowl with mixer until creamy; add eggs, beat well, gradually add flour mixture, mixing well.

    3.Stir in chocolate chips and nuts if desired, drop by rounded teaspoons onto ungreased baking sheet.

    4.Bake 8-10 minutes or until lightly browned, cool slightly; remove from sheet, to wire rack, cool completely.

    PAN RECIPE: spread batter in greased 15 x 10 jelly-roll pan, bake at 375°F for 20 minutes or until lightly browned, cool completely; cut into bars.


 

Chocolate chip cookies

 

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