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Hi, dear ladies in the good old US of A! *waves*
I'm looking for a chocolate chip cookie that I can actually bake. Meaning, all recipes on the Internet give the ingredients in cups and sticks and other odd measures of which I haven't got the faintest how much they are. Can anyone give me a really good recipe in the metric system?
Cross-posted like whoa, because I really, really need a working recipe!
Edit: Already got very useful links, thanks!
Additionally, can someone enlighten me what the measures mean in this recipe:
http://www.marthastewart.com/326616/soft-chocolate-chip-cookies ?
This one is for soft cookies, which would be better for Mum, and I mean I know how much a tablespoon or a teaspoon is supposed to be, but these cups???
I'm looking for a chocolate chip cookie that I can actually bake. Meaning, all recipes on the Internet give the ingredients in cups and sticks and other odd measures of which I haven't got the faintest how much they are. Can anyone give me a really good recipe in the metric system?
Cross-posted like whoa, because I really, really need a working recipe!
Edit: Already got very useful links, thanks!
Additionally, can someone enlighten me what the measures mean in this recipe:
http://www.marthastewart.com/326616/soft-chocolate-chip-cookies ?
This one is for soft cookies, which would be better for Mum, and I mean I know how much a tablespoon or a teaspoon is supposed to be, but these cups???
(no subject)
Date: 2012-12-01 03:42 am (UTC)Martha Stewart Living, August 2007
• Prep Time 20 minutes
• Total Time 35 minutes
• Yield Makes about 2 dozen
Ingredients
• 1 1/4 cups all-purpose flour (300 ml or 10 oz or 280 gr)
• 1/2 teaspoon coarse salt (2.5 ml or .083 oz or 2.324 gr)
• 1/4 teaspoon baking soda (1.25 ml or .042 oz or 1.176 gr)
• 7 tablespoons unsalted butter, room temperature (3.5 ml or 105 oz or 2940 gr)
• 1/4 cup granulated sugar (60 ml or 2 oz or 56 gr)
• 1/4 cup packed light-brown sugar (60 ml or 2 oz or 56 gr)
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract (5 ml or .167 oz or 5 gr)
• 3 tablespoons sour cream (45 ml or 1.5 oz or 42 gr)
• 3/4 cup semisweet chocolate chips (180 ml or 6 oz or 168 gr)
• 3/4 cup milk-chocolate chips (180 ml or 6 oz or 168 gr)
Directions
1. Preheat oven to 350 (177 C) degrees. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand. Cover, and freeze for 10 minutes.
2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes.
(no subject)
Date: 2012-12-01 03:07 pm (UTC)