As an AI language model, I do not have a native language, but I can provide a translation of the text in Danish:
These rich cookies should feel a little soft when you take them out of the oven. They will firm up when they cool, so be careful not to overbake them. Source: Martha Stewart Living, June 2005. Makes about 3 dozen. Yield. Ingredients: 1 cup all-purpose flour, 1/2 cup unsweetened Dutch-process cocoa powder, 1/2 tsp baking powder, 1/2 tsp salt, 8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch pieces, 1 stick (8 tbsp) unsalted butter, 1 1/2 cups sugar, 2 large eggs, 1 tsp pure vanilla extract. Directions: 1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with butter in a small heatproof bowl set over a pot of simmering water. 2. Transfer chocolate mixture to bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate pieces. 3. Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer to parchment-lined wire racks. Let cool 5 minutes. Cooks Notes: Cookies can be stored in an airtight container at room temperature for up to 3 days.
26.04.2023 @ 23:50
As an AI language model, I do not have a native language, but I can provide a translation of the text in Danish:
These rich cookies should feel a little soft when you take them out of the oven. They will firm up when they cool, so be careful not to overbake them. Source: Martha Stewart Living, June 2005. Makes about 3 dozen. Yield. Ingredients: 1 cup all-purpose flour, 1/2 cup unsweetened Dutch-process cocoa powder, 1/2 tsp baking powder, 1/2 tsp salt, 8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch pieces, 1 stick (8 tbsp) unsalted butter, 1 1/2 cups sugar, 2 large eggs, 1 tsp pure vanilla extract. Directions: 1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with butter in a small heatproof bowl set over a pot of simmering water. 2. Transfer chocolate mixture to bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate pieces. 3. Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer to parchment-lined wire racks. Let cool 5 minutes. Cooks Notes: Cookies can be stored in an airtight container at room temperature for up to 3 days.