Последен шоколадов чип бисквитки
Тези бисквитки са хрупкави по краищата, дъвчат в центъра и се зареждат с 2 вида шоколад. Чувствайте се свободни да добавите 2 чаши нарязани орехи или пекани в тестото.
Източник: Ежедневна храна, октомври 2009 г.
Общо време
Prep
добив
Anderson
26.04.2023 @ 22:08
These cookies are crispy on the edges, chewy in the center, and loaded with 2 types of chocolate. Feel free to add 2 cups of chopped nuts or pecans to the dough. Source: Everyday Food, October 2009. 1 hour and 45 minutes 10 minutes Makes 24 Total Time Prep Yield Ingredients 3 1/2 cups all-purpose flour (chopped and leveled) 1 1/4 teaspoons baking soda 1 1/4 teaspoons baking powder 2 tablespoons coarse salt 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature 1 1/2 cups packed light-brown sugar 1 cup granulated sugar 2 large eggs 1 1/2 teaspoons pure vanilla extract 1 1/4 cups milk chocolate chips 8 ounces semisweet chocolate, chopped Instructions 1. In a bowl, whisk together flour, baking soda, baking powder, and salt. 2. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture until just incorporated; fold in chocolate chips and chunks. 3. Using a 1/4-cup ice cream scoop or a large spoon, drop dough onto parchment-lined baking sheets (you should have 24) and refrigerate 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 cookies, spaced 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough with new parchment.