Recipes

Chocolate Chip Flying Saucers

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Chocolate Chip Flying Saucers

Chocolate Chip Flying Saucers

amanda

Equipment

  • - Stand Mixer with Paddle Attachment

  • - Silicone Spatula

  • - Whisk Set

  • - Piping Bags with Star Nozzles

  • - Double Boiler (Saucepan + Heatproof Bowl)

  • - Mixing Bowls of Various Sizes

  • - Baking Sheet Lined with Parchment Paper

  • - Cooling Rack

  • - Measuring Cups and Spoons

  • - Digital Scale (Optional)

Ingredients

  • 2 sticks unsalted butter, at room temperature

  • 1 cup granulated sugar

  • 1 cup (packed) dark brown sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 3/4 teaspoon fine salt

  • 1/2 teaspoon baking soda

  • 1 cup unbleached all-purpose flour

  • 2/3 cup white whole-wheat flour

  • 1 cup semisweet chocolate chips

Instructions

1

Instruction 1

Arrange the oven racks in the upper and lower thirds of the oven and preheat to 375°F. Line 2 large baking sheets with parchment paper or silicone sheets.
2

Instruction 2

In the bowl of an electric mixer, cream the butter and sugars, beating at medium-high speed until fluffy, about 5 minutes. Add the eggs, vanilla, salt and baking soda and beat at medium speed just until the eggs are incorporated, 1 to 2 minutes. Add the flours and mix at low speed just until blended, scraping down the bowl as necessary. Stir in the chocolate chips.
3

Instruction 3

Drop 6 heaping tablespoons of dough on each cookie sheet, spacing the tablespoons of dough evenly apart. Bake for 7 minutes, switch and rotate the pans and bake 5 to 7 minutes more, until the cookies are evenly golden. Let the cookies cool on the pans for a minute or two and then transfer with a spatula to racks to cool completely. Repeat with the remaining dough.
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