Easy enough for little aspiring chefs to help out! 👩🍳
— but I'm going to get real with y'all: there's no need to brown your butter or use a special type of flour. I think I speak for the rest of us when I declare that we really just want a perfectly executed, traditional cookie without the fuss and frills.from the original Toll House one. The main differences include the salt factor and the type of chocolate I'm using. If salty-sweetaren't your thing, don't worry! Just use unsalted butter and forgo the flakes.
When it comes to perfect portioning of the cookies, why wing it when you can pick up a few tools to make your cookies look professional? I always scoop my cookies out with a spring-loaded cookie scoop and I bake them up on a . The black targets on the Silpat makes it easier than ever to space out the cookie dough balls without fear that they will bake together into one glob.cooling on a pan feels like satisfaction, doesn't it? While it's nearly impossible to resist eating a cookie hot out of the oven, these beauties taste even better once cooled so the chocolate has time to solidify.
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