Crispy chocolate chip cookies
Votes: 2
Time: 1 hour 35 minutes
Complexity: easily
Servings: 30
Complexity: easily
Servings: 30
Nutritional value per serving:
Calories 173, total fat 8 G., saturated fats 5 G., proteins 2 G., carbohydrates 24 G., fiber 1 G., cholesterol 25 mg, sodium 93 mg, sugar 16 G.
Calories 173, total fat 8 G., saturated fats 5 G., proteins 2 G., carbohydrates 24 G., fiber 1 G., cholesterol 25 mg, sodium 93 mg, sugar 16 G.
We made one small change to the classic American chocolate chip cookie recipe: we baked them at 150°C instead of the usual 180°C. The resulting cookies are flat and crispy, with a wonderful caramel flavor. Those who prefer crispy cookies to soft ones will be delighted.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 and 1/4 cups premium flour
- 1 teaspoon of baking soda
- 1 teaspoon fine salt
- 175 g unsalted butter, room temperature
- 3/4 cup light brown sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 packet (340 g) of semi-sweet chocolate granules
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Recipes with similar ingredients: premium flour, eggs, semi-sweet chocolate, chocolate chips (granules), brown sugar
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven and preheat to 300°F (150°C). Line 2 baking sheets with parchment paper.When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
- In a large bowl, combine the flour, baking soda, and salt. In another bowl, beat the butter with the brown and white sugars with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at a time, beating after each addition until fully incorporated; whisk in the vanilla extract. Reduce the mixer speed to medium, add the flour mixture, and mix until smooth. Stir in the chocolate chips.
- Drop 12 portions of dough (about 1 heaping tablespoon) onto each prepared baking sheet, spacing them about 2 inches apart. Using wet hands, shape into balls. Bake until golden, flat, and crisp, 24-28 minutes, rotating the baking sheets halfway through. Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
- Once the baking sheets are completely cool, add the remaining dough and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
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