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NYT-Style Chocolate Chip Cookies
1 godz. 15 minPorcje: 20Nutri-Score D€€
D
1 godz. 15 min
1 godz. 15 minNYT-Style Chocolate Chip Cookies
przepis od
The New York Times
@nytimes
1 przepis
1 import
ugotowano 0 razy
czego potrzebujesz
Składniki
unsalted butter (softened)Nabiał225 g
brown sugar (packed)Spiżarnia200 g- granulated sugarSpiżarnia100 g
eggs (at room temperature)Nabiał2 kawałki- vanilla extractSpiżarnia10 ml
all-purpose flourProdukty zbożowe280 g- baking sodaSpiżarnia5 g
- baking powderSpiżarnia3 g
fine saltPrzyprawy6 g
dark chocolate (roughly chopped into chunks)Spiżarnia340 g- flaky sea salt (for sprinkling)Przyprawy4 g
na porcję
Wartości odżywcze
162kcal
- Węglowodany
- 17 g
- Białko
- 2 g
- Tłuszcz
- 10 g
czego użyjesz
Przybory
Mikser planetarny
Miska
Trzepaczka
Blacha do pieczenia
Piekarnik
Kratka do studzenia
krok po kroku
Przygotowanie
- Krok 1
Cream the butter and sugars
- Beat the softened butter with the brown sugar and granulated sugar until light and fluffy.
- Scrape down the bowl as needed.
- Krok 2
Add eggs and vanilla
- Beat in the eggs one at a time.
- Add the vanilla extract and mix until fully incorporated.
- Krok 3
Mix the dry ingredients
- Whisk together the flour, baking soda, baking powder and fine salt in a bowl.
- Krok 4
Combine into a dough
- Add the dry ingredients to the butter mixture and mix on low speed until just combined.
- Fold in the chopped chocolate chunks by hand.
- Krok 5
Chill the dough
- Cover the dough and refrigerate until firm.
- Krok 6
Shape the cookies
- Preheat the oven to 180 °C.
- Scoop the dough into balls and place them on a lined baking tray, spaced apart.
- Krok 7
Bake
- Bake until the edges are golden but the centers are still soft.
- Sprinkle the cookies with flaky sea salt while still hot.
- Krok 8
Cool
- Let the cookies rest on the tray briefly, then transfer to a cooling rack.