Chocolate chip cookies with white chocolate and peanuts
Votes: 3
Time: 1 hour 45 minutes
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 124, total fat 7 G., saturated fats 4 G., proteins 2 G., carbohydrates 14 G., fiber 1 G., cholesterol 19 mg, sodium 62 mg, sugar 9 G.
Calories 124, total fat 7 G., saturated fats 4 G., proteins 2 G., carbohydrates 14 G., fiber 1 G., cholesterol 19 mg, sodium 62 mg, sugar 9 G.
These chocolate chip cookies are filled with white chocolate chips and salted peanuts for a wonderfully complex flavor. Beyond the taste, they captivate with their texture: a soft center and firm edges, delicate white chocolate and crunchy nuts—these cookies are a worthy treat for any holiday.
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:
- 110 g unsalted butter, room temperature
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 cup premium flour
- 1/4 cup cocoa powder
- 0.5 tsp of soda
- 0.5 tsp fine salt
- 2/3 cup white chocolate chips
- 0.5 cup coarsely chopped roasted salted peanuts
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Recipes with similar ingredients: premium flour, eggs, cocoa, brown sugar, white chocolate, chocolate chips (granules), Peanut
Cooking the dish according to the recipe:
- In a large bowl, beat the butter, brown sugar, and granulated sugar with a mixer on medium-high speed until fluffy. Add the vanilla extract and egg and beat until fully incorporated. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the flour mixture to the butter mixture and mix until smooth. Stir in the white chocolate chips and chopped peanuts.
- Line two baking sheets with parchment paper. Scoop out 1 heaping tablespoon of dough and roll into balls. Place the balls on the prepared baking sheets, about 5 cm apart, and refrigerate for 30 minutes.
- Meanwhile, position racks in the upper and lower thirds of the oven and preheat the oven to 350°F (175°C).
- Bake the cookies until set and golden brown on the bottom, 12-15 minutes. Let them cool on the baking sheets for 10 minutes, then transfer them to wire racks and let them cool completely.
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