Is extremely dangerous for humans and pets (a study by San Francisco State University found that heatstroke can occur when body temperature exceeds 104 degrees), but that also means it is hot enough for baking cookies.Ī few years ago, MSNBC reported on Sandi Fontaine of Bedford, N.H., who baked cookies on the dash of her Toyota RAV4.
This recipe for chocolate chip cookies has been getting some buzz over the Internet, not because of any secret ingredients, but because of the oven - your car.Īccording to this blog post from Consumer Reports last year, temperatures inside a vehicle can climb more than 40 degrees an hour.
When baking the cookies from frozen, either add 2-3 minutes to the cooking time, or allow them to thaw in the refrigerator for at least 12 hours before baking them.Update, 7/24: Corrected link to Nicole Weston’s Web site,. After that, it should be transfered to the freezer, where it can be stored for up to 6 months. Cookie dough can be stored in the refrigerator for up to 2 weeks, when stored in an airtight container. So if you’d like the same consistency of the cookie, just like the first time you baked them, be sure to set the dough out of the refrigerator at least 30 minutes before baking the cookie. Quick tip within a tip! Chilled cookie dough does not spread as much as room-temperature cookie dough. Since they’re already made into balls, it’s easier to pop 1, 2 or 4 onto a cookie sheet and bake immediately. I recommend making cookie dough balls from any extra cookie dough and storing them in a freezer-safe bag in the fridge or freezer. Since these cookies are meant to be a little crispy around the edges and chewy in the middle, I prefer the texture of the cookies when the dough is not chilled before baking. When you chill the dough, the butter hardens in the dough and it will make the cookies spread out slower on the baking sheet. I actually do NOT recommend chilling the dough. Bake at 350☏ for no more than 14 minutes for a cookie that is soft and chewy in the middle with a little crisp around the edges. Always use room temperature butter! Using cold butter or melted butter will affect the final texture of the cookies. Needless to say, I’ve 100% tested and PERFECTED this recipe for you to make at home! Simply follow the recipe and check out my tips & tricks to make the perfect cookie every time! They were tested with baking soda, baking powder, and a combination of both. I tried baking them at three different temperatures, for three different times. These chocolate chunk cookies are one of my most tested recipes of all time! They were tested with melted butter and room temperature butter. Wait at least 10 minutes, then transfer the cookies to a wire rack, or eat immediately for warm, cookie goodness! Remove the cookies from the oven and immediately sprinkle flakey sea salt over the cookies. Place in the oven to bake for 12-14 minutes. Use a large cookie scoop, or ice cream scoop, to scoop the cookie dough out onto a baking stone, or parchment lined baking sheet, at least 2 inches apart. Use a spatula to stir in the dark chocolate chunks. Add the dry ingredients to the wet ingredients and beat until combined. Add an egg, egg yolk and vanilla extract and beat until combined. In a large mixing bowl, or the bowl of a stand mixer using the paddle attachment, cream together the butter and sugar for 2 minutes. In a medium mixing bowl, combine flour, salt, baking powder and baking soda. #Nytimes chocolate chip cookies full#
These cookies are super easy to make! Simply follow the instructions below and for a more detailed look into how they are made, be sure to check out the full video in the recipe card at the bottom of the page!
Ice Cream Scoop or Large Cookie Scoop– I used the one linked to here, which holds 3 tablespoons of dough. But I do have to say that I LOVE baking cookies on a baking stone and would definitely recommend it whenever possible! Baking Stone or Baking Sheet – if you don’t own a baking stone, a traditional baking sheet lined with parchment paper or a silicon baking mat will work just fine. Electric Mixer or Stand Mixer– you can also mix by hand, but using one of these will make your baking life so much easier!!. Sea salt flakes – these can be found near the other salts on the spice aisle at most major grocery stores, or on Amazon. The dark chocolate pairs absolutely perfect with the flakey sea salt! And chunks > chips all day! The Chunks are bigger, therefore they provide more chocolatey goodness in the cookies! Dark chocolate chunks – I highly recommend using dark chocolate over semi-sweet chocolate in this recipe. If all you have on hand is salted butter, leave out the additional salt in the cookie dough. Unsalted butter – since we’re adding salt to the cookie dough and on top of the cookies, I recommend using unsalted butter.
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