Three Chocolates Chocolate Chip Cookies
Votes: 2
Time: 1 hour 40 min.
Complexity: easily
Quantity: 40 pcs.
Complexity: easily
Quantity: 40 pcs.
Three Chocolate Chip Cookies recipe by Ron Ben Israel.
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:
- 225 g unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar (packed firmly)
- 2 large eggs
- 2 tsp vanilla extract
- 2 level cups of premium flour
- 1 teaspoon of salt
- 1 teaspoon baking powder
- 110g (about 1 cup) chopped walnuts, pecans, or almonds
- 140 g dark chocolate, broken into pieces
- 140 g milk chocolate, broken into pieces
- 140 g white chocolate, broken into pieces
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Cooking the dish according to the recipe:
- In the bowl of a stand mixer, combine the butter and both types of sugar using the paddle attachment. Beat on medium speed until the mixture turns pale and fluffy. Add the eggs and vanilla extract.
- In a separate bowl, combine the flour, salt, and baking powder. Beat on low speed, adding the flour mixture to the butter mixture in several stages. Make sure there are no unmixed ingredients on the edges of the bowl or spatula. Keep the mixer running. Add the walnuts and three types of chopped chocolate. Cover the bowl and refrigerate for at least 1 hour to firm up the dough.
- Preheat oven to 180C. Line three baking sheets with parchment paper or use non-stick baking sheets.
- Using an ice cream scoop or deep tablespoon, scoop out pieces of chilled dough and place them about 2 inches apart on the prepared baking sheet.
- Bake for 12-15 minutes, until the bottoms are browned and the chocolate chips are melted. For soft cookies, reduce the baking time slightly; for crisp cookies, follow the baking time. Transfer the cookies to a wire rack and let cool completely. Store in an airtight container for up to 3 days.
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