{"id":57714,"date":"2015-11-27T04:00:44","date_gmt":"2015-11-27T03:00:44","guid":{"rendered":"https:\/\/ellerepublic.de\/chocolate-chip-cookies\/"},"modified":"2020-05-23T19:34:34","modified_gmt":"2020-05-23T17:34:34","slug":"chocolate-chip-cookies","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/chocolate-chip-cookies\/","title":{"rendered":"Soft Chocolate Chip Cookies"},"content":{"rendered":"

If there is a “Hall of Fame” for cookies, then my Aunt Heather\u2019s 30-year-old recipe for soft chocolate chippers would have definitely found a place there. Praise be to her for delivering this recipe to me. They are irresistible. Okay, admittedly, I adapted the recipe just a little. But I’ll tell you how a little later on. You can decide whether to stick with the original or the ” Elle factor” version.<\/p>\n

\"einfaches<\/a>\"Chocolate<\/a><\/p>\n

Tips for making the best chocolate chip cookies<\/h2>\n

First I’d like to talk about creaming butter and sugar<\/a>. As I learned, it one of the most basic but important steps in baking things like cookies. The reason we want to “cream” our butter is to incorporate air into it, making it fluffy. The air will mix with the leavening agent and expand, making our cooking rise to perfection. Yes! But first the butter should be brought to room temperature — it should feel soft, but not warm or like it’s melting. So here it is — pretty simple stuff — just beat the butter at low-speed, until it becomes soft and creamy, and then gradually add the sugar and further “cream” the butter until it has increased in mass and has a light, creamy consistency. Voila! Simple and basic.<\/p>\n