This cookie recipe is so good that it has a permanent place on my fridge

Chocolate cookies recipes Are everywhere, but really great are rare finds. While most people get their estimated recipe from a cookbook or a loved one, Mein’s came from an unexpected place: the front of my refrigerator.

The recipe is actually not even mine. I had seen the handwritten recipe for months. One day I asked my roommate Ted: “Hey, whose recipe is that?” Then I learned that it was a Family recipe From an old friend and colleague who used to live in my apartment.

“I think it’s the recipe for his aunt,” says Ted, adding that he has made the recipe and it is delicious. Of course my curiosity was awakened, so that with Natalie Affleck, the creator of the Cookiesto learn more.

Meet the recipe creator

Natalie Affleck started baking when she was only 11 years old. With her 20s, she had this recipe for chocolate biscuits-a sweet treat, which is now a family favorite and guaranteed audience plan.

Your inspiration comes from the Mrs. Field Chocolate biscuits with which she was fresh from a bakery. “Your cookies had what I thought was the perfect consistency,” says Affleck. “When they come out of the oven, they are not too flat, they are not too high, they are not cake -like, they are just tough and the chocolate melts everywhere.”

In your search for the best texture and the best taste, Affleck started with the classic Mrs. Fields formula and then made it its own. Your version uses half -sweetness and milk chocolate chips for perfectly balanced sweetness, and it pays close attention to the brown sugar and the vanilla that go into the recipe.

What makes this cookie recipe so well?

There are two ingredients that make these biscuit something special: brown sugar and double fold Vanilla extract.

If there is a quality that makes up the difference, it is the double vanilla extract that contains twice the amount of vanilla beans as one compartment. Affleck’s preferred variety is Cooking Pure Double Fold Cooking Vanilla Extract. She says it makes the end product richer and sweeter than artificial or individual folding vanilla.

“What does it really well, even if you didn’t have the (double) vanilla, is the extra brown sugar,” says Affleck. Brown sugar makes cookies moist and tough as a white sugar, and they also get a little larger. Affleck’s recipe includes both types of sugar, but more brown than white.

How to do Natalie’s cookies

The steps follow the same way as many Cookie recipes. Cream sugar and butter, then follow with the eggs, vanilla, dry ingredients and pieces of chocolate. Framed butter leads to a lighter and firmer biscuit as a melted butter when mixed with sugar. With regard to the type of butter, Affleck uses organic, salted varieties in their cookies, but also unsettled also works well if you want to control how much sodium flows in your cookies.

After the eggs and the vanilla are added to the cream sugar and the butter, the mixture looks pretty smooth and feels. Simply whip the mixture with a whisk or spatula until it becomes light and fluffy again, and then follow with flour and chocolate. At this point the dough will feel pillow and soft what you want.

If you do not have a blender, there are some techniques too Sahne butter and sugar by hand. A spatula is a great way to start, fold and crush the sugar and butter over itself. As soon as the entire butter is installed and the mixture is fluffier, switch to a whisk and beat the ingredients.

When the biscuit dough cools in the fridge for at least an hour, a much better biscuit is generated, says Affleck. However, you can let the cookie dough cool longer. Store overnight so that the flavors can merge even more.

Ingredients:

• 1 cup of butter, soft
• 1 cup of light brown sugar
• ½ cup of white sugar
• 2 eggs
• 1 tablespoon of vanilla
• 1 teaspoon of baking powder soda
• 1 teaspoon of salt
• 2 ⅓ cups of all -purpose flour
• 1 cup of milk chocolate chips
• 1 cup of half sweet chocolate chips

Instructions:

1. Preheat the oven to 350 degrees F.
2. Cerne soft butter and sugar in a large bowl soft and fluffy.
3. Add eggs and vanilla and mix until the fluffy and soft texture returns.
4. Add the remaining dry ingredients into the damp ingredients and hit until the flour is fully incorporated.
5. Stir in the chocolate chips and divide the dough into small balls on a baking sheet covered with parchment paper.
6. Bake in a preheated oven until the cookies are golden brown, about 10 minutes. Rest the cookies for about five minutes and then enjoy it!