Soft cookies with butter
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 108, total fat 5 G., saturated fats 3 G., proteins 1 G., carbohydrates 13 G., fiber 0 G., cholesterol 19 mg, sodium 35 mg, sugar 8 G.
Calories 108, total fat 5 G., saturated fats 3 G., proteins 1 G., carbohydrates 13 G., fiber 0 G., cholesterol 19 mg, sodium 35 mg, sugar 8 G.
Simple sugar cookies become an elegant treat when dipped halfway in melted chocolate. You can use dark, milk, or white chocolate, and your cookies will look different. For a festive or kid-friendly option, sprinkle the chocolate side with colorful sprinkles or chopped nuts before it hardens. The possibilities are endless!
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:
- 1 and 1/4 cups premium flour
- 1/4 tsp baking powder
- 1/4 teaspoon salt
- 110 g unsalted butter at room temperature
- 2/3 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 110 g milk chocolate, chopped
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Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with a mixer on medium speed until fluffy, about 3 minutes. Beat in the egg and vanilla extract. Reduce the mixer speed to medium-low; beat in the flour mixture in two additions and knead until smooth.
- Transfer the dough to a zip-lock plastic bag and snip off the corner to create a 1/2-inch (1 cm) opening. Pipe the dough onto the prepared baking sheets in 1 x 7-cm (1 x 2-inch) strips, spacing them about 2 inches (5 cm) apart. Bake, rotating the baking sheets halfway through, until the cookies are golden brown around the edges, about 15 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.
- Line a baking sheet with parchment paper. Place the chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring, until smooth. Dip the cookies halfway into the chocolate, let any excess drip off, then place them on the prepared baking sheet. Refrigerate for 10-15 minutes until the chocolate hardens.
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