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Thick Bakery Style Chocolate Chip Cookies
1 godz. 30 minPorcje: 7Nutri-Score E€€
E
1 godz. 30 min
1 godz. 30 minThick Bakery Style Chocolate Chip Cookies
czego potrzebujesz
Składniki
unsalted butter (cold and cubed)Nabiał170 g
brown sugarSpiżarnia150 g- granulated sugarSpiżarnia70 g
eggNabiał1 kawałek
egg yolkNabiał1 kawałek- vanilla extractSpiżarnia10 ml
all purpose flourProdukty zbożowe300 g- cornstarchSpiżarnia8 g
- baking sodaSpiżarnia3 g
- baking powderSpiżarnia1 g
saltPrzyprawy4 g- chocolate chipsSpiżarnia250 g
flaky sea salt (optional)Przyprawy2 g
na porcję
Wartości odżywcze
525kcal
- Węglowodany
- 69 g
- Białko
- 6 g
- Tłuszcz
- 25 g
czego użyjesz
Przybory
Miska
Blacha do pieczenia
Kratka do studzenia
Waga kuchenna
krok po kroku
Przygotowanie
- Krok 1
Mix the butter and sugars
- In a large bowl, combine the butter, brown sugar and granulated sugar.
- Mix until smooth and well combined, without creaming.
- Krok 2
Add the eggs and vanilla
- Add the egg, egg yolk and vanilla extract.
- Mix until fully incorporated.
- Krok 3
Fold in the dry ingredients
- Add the flour, cornstarch, baking powder, baking soda and salt.
- Fold until just combined.
- Krok 4
Fold in the chocolate chips
- Fold in the chocolate chips until evenly distributed.
- Do not overmix.
- Krok 5
Shape the dough balls
- Divide the dough into portions and shape each into a rough ball.
- Krok 6
Chill the dough
- Place the dough balls on a lined tray and cover.
- Refrigerate for at least 1 hour or overnight.
- Krok 7
Bake the cookies
- Bake in a preheated 190 °C oven for 13-16 minutes.
- The edges should be golden brown and the centers still slightly soft.
- Krok 8
Cool and finish
- Let the cookies cool on the baking tray for a few minutes, then transfer to a wire rack.
- If desired, sprinkle with flaky sea salt and let cool for about 15 minutes before serving.