![]() ![]() You can substitute margarine, shortening, or vegan butter, but the texture and results will vary. This recipe is created for the use of regular butter, salted or unsalted. Additionally, the water content in the butter will evaporate out in the oven helping to lift and leaven the cookie. Fat (Butter)īutter is the most traditional fat used in making chocolate chip cookies, however, some recipes will also call for shortening.īutter adds to the richness, tenderness, and moistness of the cookie. ![]() This simple chocolate chip cookie recipe only requires the basic ingredients that are necessary. They reheat beautifully in the microwave for a few seconds.While you will find many recipes that include a lot more ingredients than this one. Let them sit in pan for a few minutes, then remove to a rack. Pour 1/2 cup (1 stick) of melted butter over the HOT biscuits.Place biscuits close together so that they are touching.Place biscuits in a greased 9×13″ baking pan or on a greased cookie sheet.I usually get 12 (3″) biscuits from one recipe when rolled out 3/4″ thick. Press leftover dough together and continue to cut out biscuits.No need to twist-this makes for a clean cut biscuit with level tops. Press biscuit cutter directly down and then up. Cut biscuits using a 3″ biscuit cutter.Knead dough on a floured surface just until everything comes together and soft dough forms.Stir in milk using a Danish dough whisk or spoon.Use a pastry cutter (pastry blender) to blend flour and butter in the large bowl until the mixture resembles coarse crumbs. Place flour and 1/2 cup (1 stick) of COLD butter (cut into small pieces) in a large mixing bowl.Why cold butter? Can I use room temperature? NO! Cold butter is essential for flaky biscuits.Salted or unsalted butter? I’ve never purchased unsalted butter on purpose, ha! Salted butter is all I ever use.There is plenty of salt already in the flour and butter. I use whole or skim because that is what I usually have on hand. Do you need to use buttermilk in this recipe? No. ![]()
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