Cookies with chocolate chips are fragrant cookies, unique in taste and in their shape, which also recalls the characteristic of the pastry enriched with dark chocolate chips. Try it today in breakfast or tea time.
Ingredients
- Chocolate chips 100 g
- Flour 500 g
- Eggs (medium) 2
- Brown sugar 200 g
- Vanilla bean 1
- Bicarbonate 3 g
- Salt up to 1 pinch
- Butter (softened) 180 g
To make the chocolate chip cookies, start by placing the dark chocolate chips in the refrigerator so that they are very cold when you add them to the dough (in this way they will not melt during cooking).
Put the softened butter into small pieces in a planetary mixer fitted with a whisk, pour in the sugar and a pinch of salt, and start kneading to obtain a cream.
Incorporate the whole eggs and then replace the whisk with the leaf and pour the sifted flour, operate the leaf to mix the powders then flavored with the seeds of the vanilla bean, add the baking soda mix the mixture and finally add the very cold chocolate chips.
Then transfer the dough to a gently floured pastry board and give it the shape of a flat dough, wrap it with plastic wrap and put it to harden in the refrigerator for at least 30 minutes. After the rest time, take the dough and divide it into loaves from these you get 40 small pieces, to each give first a spherical shape by rotating them in your hands then flatten.
Transfer the cookies to a tray lined with baking paper and place them in the refrigerator for about 30 minutes, this will ensure that their shape is maintained during cooking.
Then proceed with cooking: bake the biscuits in a preheated static oven at 180 ° for 15 minutes (or in a convection oven at 160 ° for 10 minutes). When cooked, take the chocolate chip cookies out of the oven and let them cool on a wire rack.
Trisha Yearwood Cookie Recipes
Equipment
- Oven
Ingredients
- Chocolate chips 100 g
- Flour 500 g
- Eggs (medium) 2
- Brown sugar 200 g
- Vanilla bean 1
- Bicarbonate 3 g
- Salt up to 1 pinch
- Butter (softened) 180 g
Instructions
- To make the chocolate chip cookies, start by placing the dark chocolate chips in the refrigerator so that they are very cold when you add them to the dough (in this way they will not melt during cooking).
- Put the softened butter into small pieces in a planetary mixer fitted with a whisk, pour in the sugar and a pinch of salt, and start kneading to obtain a cream.
- Incorporate the whole eggs and then replace the whisk with the leaf and pour the sifted flour, operate the leaf to mix the powders then flavored with the seeds of the vanilla bean, add the baking soda mix the mixture and finally add the very cold chocolate chips.
- Then transfer the dough to a gently floured pastry board and give it the shape of a flat dough, wrap it with plastic wrap and put it toharden in the refrigerator for at least 30 minutes. After the rest time, takethe dough and divide it into loaves from these you get 40 small pieces, to each give first a spherical shape by rotating them in your hands then flatten.
- Transfer the cookies to a tray lined with baking paper and place them in the refrigerator for about 30 minutes, this will ensure that their shape is maintained during cooking.
- Then proceed with cooking: bake the biscuits in a preheated static oven at 180 ° for 15 minutes (or in a convection oven at 160 ° for 10minutes). When cooked, take the chocolate chip cookies out of the oven and letthem cool on a wire rack.
