Chocolate chip cookies

Aperture:f/5.6
Focal Length:54mm
ISO:3200
Shutter:1/80 sec
Camera:NEX-5R

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After making flat cookies for so many years, I had stopped making it for a while until my wonderful friend Audrey showed me how to make soft ,yummy cookies by making few changes to the recipe. There is a change in the proportion of flour( extra flour) and refrigerating the dough for sometime really makes it soft. If you do it right away, butter melts quickly while baking and makes it flat

Here is the link to the original recipe  http://www.bettycrocker.com/recipes/amazing-chocolate-chip-cookies/05166c47-4f4f-4d3e-8a7e-2a2c1ded216d

Butter-2 sticks.

Brown sugar -3/4 cup

Granulated sugar-3/4 cup

Extra-large egg-1

Vanilla extract-2 tsp.

All-purpose flour-2 2/3 cup

Baking soda-1 tsp.

Salt-1/2 tsp.

Semi-sweet chocolate chips-1 1/2 cups to 2 cups.

Method: Heat oven to 350 degree, beat butter with sugar, beat in egg and vanilla. Mix all the dry ingredients separately and beat it in the mixture. Place the dough in the refrigerator for 1 hour and make small balls and place on a cookie sheet. Bake for about 11-12 minutes or until just slightly browning (for soft, chewy cookie) or more brown (if you prefer crunchy)

Tips:
Butter is the most crucial ingredient for cookies. Consistency and taste depends on the kind of butter you are using. Make sure that the butter is not too soft or not too hard (one that is just out of the refrigerator. Makes about 15.

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