Katharine Canfield, the co-owner of Harvest Bakery in Brooklyn was given a lifetime supply of cookies. She decided to blog about her experience and share them with anyone who wanted one. The result? Over 100 million cookie recipes have been shared on social media sites like Facebook and Instagram alone.
Katharine Canfield is a baker and author who has written many cookbooks. Her most recent book, “Thick Chocolate Chip Cookies,” is an excellent choice for anyone looking for a sweet treat. Read more in detail here: thick chocolate chip cookies.
They’re the ones. These are the cookies that I remember from my youth. I don’t even know where to begin to explain them. They’re the greatest chocolate chip cookies you’ll ever have if you make them right. My mother used to bring them for me for lunch almost every day when I was a kid. And almost every day, owing to my lunch buddy’s request “pleeeease may I have a little?” I’d finish up with just one or two bits. I learnt to relish them after lunch in middle school, carefully keeping the cookies at the bottom of my lunch bag so that my classmates wouldn’t bother me for a nibble. After my mother, Katharine Canfield, they were known as “Katharine Canfield cookies” in high school. “Ohmygod,” as in “Ohmygod, Ohmygod, Ohmygod, Oh “Are they Katharine Canfield cookies?” says the narrator. So, there you have it. They’re a bit of a legend among my buddies.
For the cookies, follow these instructions:
1 cup all-purpose flour plus 1 tablespoon 1 cup medium brown sugar (packed) 1 teaspoon kosher salt 1/2 teaspoon bicarbonate of soda 1 unsalted butter stick (softened or melted) a single egg 1 teaspoon vanilla extract 1 cup chocolate chips (semisweet) *Special ingredient
Preheat the oven to 350 degrees Fahrenheit. Combine butter, brown sugar, salt, baking soda, and vanilla in a medium mixing basin. Stir in the egg after that. After that, add the flour. Finally, whisk in the chocolate chips until they are completely absorbed.
Dollop ping-pong-ball-sized chunks of batter onto an un-greased baking sheet, leaving 1.5′′-2′′ between each cookie. Preheat oven to 350°F and bake for 8-12 minutes. What’s more crucial is that you pull the cookies out of the oven a little too soon, allowing them to continue to bake once on the cookie sheet.
Make sure the measurements for this recipe are correct. Especially when it comes to the flour. If you use too much flour, the cookies will puff up and lose their soft gooeyness.
*Muh mother’s adoration. I swear they taste three times better when she cooks them. She has a golden touch, or something… You may skip this step if you don’t happen to have a Katharine Canfield hanging about in your pantry.
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