Chewy cookies
Votes: 4
Time: 1 hour 10 min.
Complexity: easily
Quantity: 36 pcs.
Complexity: easily
Quantity: 36 pcs.
To make these chewy cookies, brown sugar is added to the shortcrust pastry along with granulated sugar, which gives it a chewy texture.
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:
- 340 g semi-sweet chocolate chips
- 1 cup brown sugar
- 2 and 1/4 cups premium wheat flour
- 3/4 teaspoon baking soda
- 1/2 tsp fine salt
- 110 g (8 tbsp) softened butter
- 1/2 cup granulated sugar
- 2 eggs category CO
- 2 tsp vanilla extract
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Recipes with similar ingredients: premium flour, eggs, shortcrust pastry, brown sugar, vanilla extract, chocolate chips (granules)
Cooking the dish according to the recipe:
- In a medium bowl, combine the flour, baking soda, and salt. When measuring flour, pour it into a dry measuring cup to create aerated flour, then shake off any excess. (If you scoop flour directly from the bag, you'll compress the flour, resulting in dry baked goods.)
- In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium-high speed until well combined, about 2 minutes.
Add the eggs and vanilla extract and beat until light and fluffy, 2-3 minutes. Add the flour mixture and mix on low speed. Add the chocolate chips and fold in with a silicone spatula. - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Using a small ladle or tablespoon, drop level tablespoons of batter onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart. (This should make about 12 cookies.)
Bake until golden brown around the edges and soft in the center, 12-15 minutes. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat with the remaining dough; you'll make 3 batches of homemade cookies. Refrigerate the dough between baking sessions.
Try cooking this chewy tapioca flour cookies.
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