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Reply to "Dumb questions about the basic ingredients for choc. chip cookies"
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[quote=Anonymous]I like my cookies with dark brown sugar (and browned butter...mmm) You definitely want to mix the butter and sugar together really well. The mixture should be light and fluffy when you're done. Don't beat the batter too much once the eggs have been added. The egg proteins may toughen up the structure of the cookie and it won't be as tender. Just mix in the eggs until they're fully incorporated. Fold in flour mixture (sifting is definitely not necessary) and chocolate chips. If the batter seems too soft, you can put it into the fridge to firm up. Be sure your oven is at the right temperature. Buy an oven thermometer if necessary. Most recipes call for a temp of 350 but I like 375 better. And the oven has to be at 375 before you put the cookies in. [/quote]
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