Airy crispy cookies with chocolate
Votes: 3
Time: 1 hour.
Complexity: easily
Quantity: 36 pcs.
Complexity: easily
Quantity: 36 pcs.
Airy crispy cookies with chocolate - 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 1/4 cups premium wheat flour
- 1/4 teaspoon salt
- 3/4 tsp baking soda
- 240 g butter, room temperature
- 3/4 cup dark brown sugar
- 3/4 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 and soda into a large bowl and mix.
- Beat the butter, brown sugar, and granulated sugar with a mixer on medium speed until light and fluffy, about 5 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, add the chocolate to the dough, and fold in with a spatula. Cover the dough with plastic wrap and refrigerate for 1 hour or overnight.
- Preheat oven to 220°C. Line two baking sheets with parchment paper. Spoon the dough onto the prepared baking sheets, spacing it 5 cm apart. Bake until golden brown, about 10 minutes. Remove from the oven and cool completely.
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