Gooey chocolate chip cookies
Votes: 7
Time: 1 hour 10 min.
Complexity: easily
Quantity: 30 pcs.
Complexity: easily
Quantity: 30 pcs.
Gooey chocolate chip cookies - a detailed recipe.
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 3/4 cups premium wheat flour
- 1 teaspoon of salt
- 1 teaspoon baking powder
- 1 teaspoon of baking soda
- 300 g butter, room temperature
- 1 3/4 cups dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups chocolate chips or chopped dark chocolate
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Cooking the dish according to the recipe:
- Sift flour, salt, baking powder and soda into a large bowl and mix.
- Beat the butter, brown sugar, and granulated sugar with a mixer on high speed until fluffy, about 4 minutes. Reduce the speed to low and, while continuing to beat, gradually add the eggs, then the flour and vanilla extract. Turn off the mixer. mixerAdd the chocolate to the dough and mix with a spatula. Cover the dough with plastic wrap and refrigerate for 1 hour or overnight.
- Preheat oven to 190°C (375°F). Line two baking sheets with parchment paper. Spoon the dough onto the prepared baking sheets, spacing it 2 inches (5 cm) apart. Bake until golden brown, about 12 minutes. Remove from the oven and cool completely.
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