Mels Kitchen Cafe Cookie Dough

EASY Soft + Chewy Sugar Cookies Mel's Kitchen Cafe

WebFeb 14, 2018 · Add the egg and vanilla and mix again for 1-2 minutes until the batter lightens in color. Scrape the sides of the bowl as needed. In …

1. Preheat the oven to 350 degrees F (see note). Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray.
2. In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, cream together the butter and granulated sugar until lightly and fluffy, 3-4 minutes. Scrape down the sides of the bowl as needed.
3. Add the egg and vanilla and mix again for 1-2 minutes until the batter lightens in color. Scrape the sides of the bowl as needed.
4. In another bowl, whisk together the flour, baking powder, baking soda and salt.

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Soft and Chewy Chocolate Chip Cookie Recipe Mel's …

WebNov 28, 2022 · Preheat oven to 350 degrees F. Make sure an oven rack is in the center of the oven. Line several baking sheets with parchment …

Rating: 4.7/5(317)
1. Preheat oven to 350 degrees. Make sure an oven rack is in the center of the oven.
2. In a medium bowl, combine the flour, salt, and baking soda. Set aside.
3. Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the egg, yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated.
4. Form dough into tablespoonful-sized balls and place on parchment or silpat-lined cookie sheets. Frozen cookie dough can be stored for up to 2 months in the freezer.

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Thick and Chewy Double Chocolate Cookies Mel's …

WebDec 10, 2008 · Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; …

1. Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.
2. Melt the chocolate in the microwave (50% power for 2 minutes, then stir and microwave in 20 second intervals until chocolate is melted – be careful not to overheat or chocolate will sieze). In a small bowl, beat the eggs and vanilla lightly with a fork; set aside.
3. Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Finally add the chocolate chips. Do not overbeat. Cover with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 30 minutes.
4. Meanwhile, adjust the oven racks to the upper- and lower-middle positions and preheat oven to 350 degrees. Line 2 sheets with parchment paper or silpat liners (this is pretty important – if the cookies are baked on a greased baking sheet only, they will probably stick). Roll the dough into 1 ½ inch balls and place them on the cookie sheets, spacing them about 1 ½ inches apart.

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