THIS IS MY FIRST BLOG
How can anyone possibly resist a freshly baked drop cookie especially with a glass of ice cold but now,we have starts with the basics the classic chocolate chip cookie.you have to start with measuring out half a cup of butter that's 4 ounces by weight and you find it's easier to measure by weight then put butter into a measuring cup.y've got exactly four ounces there. you have to judge a good chocolate chip on that balance of crispy outside,chewy inside sweetness to dark chocolate chips and it's all about those nuances.u just find out to get just that right amount of sweetness .you need half a cup granulated sugar and also half a cup of light brown sugar.its easy enough to make drop enough to hand.but an important step is this process called craming using your spatula and rubbing against the side of the bowl ,the butter and the sugar to cream the butter an sugar together.and that lends structure to the cookie so they'll hold together they wont crumble apart,and as soon as you see this creamy consistency,then you can add an egg.its good idea to have your egg at your room temperature at the same time .you should add a teaspoon of vanilla and just blend this together..okay??👄 
Now for the dry ingredients y'll add a cup and a quarter of all purpose flour.and now i'll share with you my signature ingredient to add a chocolate chip cookies a table spoon of corn starch.i am a big fan of cookies that are crispy on the outside but chewy on the center.this addition will ensure they will stay soft in the center.now add half teaspoon of baking soda ,half a teaspoon of salt and just sift this through and then just combined until blended.you don't commonly associate the work of the pastry chef with something simple,like a drop cookie.but honestly in my profession i've made thousands of a drop cookies.so you really get a lot of practice in there.NOw flour blended into the dough and ofcourse where would a chocolate chip cookie be without the chocolate chips?use chocolate chips that are made for chocolate chip cookies and they hold their shape, they also setup nicely after they've cooled.you need to have a bit a chocolate in every bite that being said if you are big fan, a little big extra a just fine i also like to add a cup of chopped,toasted peacans so ofcourse the idea here is to make sure that the chips and peacans are really worked into the cookie dough batter.you can really tell by this dough that every bite is going to get more than one chocolate chip.okay now its time for scooping and droping the cookies the simplest technique is to just use a measurement of about of two tablespoons quickly roll it in your hands into a ball shape.to fix that simply preshape your cookies and then popup the dough in the fridge for an hour when its set the dough no matter how you start with your cookie recipe they will always bake out beautifully.a great tip to get ahead on your cookie baking is to actually make your batches chill them like this then you can actually pack them up together in resealable bags and freeze them.its good idea to leave about 2 inches space between each of the cookies in all directions.you have to preheated oven to 335 and the cookies take between 15 and 18 minutes to turn a nice golden brown just around the adges.let chocolate chip cookies cool on their tray before removing them so they setup a little bit.this is the hardest part about making chocolate chip cookies waiting for them to cool but you can see!chocolate,this is still soft and melting and the cookies are chewy all the way through.every bite gona have some chocolate chip and the little bit
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