Our American friend Jeff is feeling homesick again. And there is nothing better thing than the unique taste of American chocolate chip cookies. Well, now everyone’s has a happy smile 🙂 And Jeff said we brought him back to childhood. There is no greater satisfaction!
INGREDIENTS:
DIRECTIONS:
In a bowl combine the flour, baking soda and salt.
In another bowl beat with an electric mixer the soft butter, the vanilla, the white granulated sugar and the brown sugar until creamy. Gradually add the eggs while still beating.
Gradually beat in the flour mixture.
Chop the chocolate bars into small cubes of 0,5 cm in size. You can also use ready chocolate chips.
Stir in the chocolate chips/cubes. If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours, but no more than 72 hours. This allows the dough to "marinate" and makes the cookies thicker, chewier and more flavourful. Let dough sit at room temperature just until it is soft enough to scoop.
With a spoon, shape balls about 4-5 cm in diameter. Put the balls in a pan covered with parchment paper. Leave a space of at least 10 cm between the balls, because the cookies are melt while baking. You can shape the balls by hand, making the cookies smoother. Personally, I like them more when they're shaggy. This makes cookies look more beautiful and more original. Bake in a preheated oven at 180 degrees Celsius for about 10 minutes until golden brown.
After removing the cookies from the oven let them rest for about 5 minutes while they are still in the pan. Then place them on a plate or on a grill to cool completely.
Serve cookies warm or cold. They are delicious anyways. The cookies are quite durable, they can last for at least a few days, although this is only rumored information, as I do not know any people who could resist them that long :). Bon appetit!
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
In a bowl combine the flour, baking soda and salt.
In another bowl beat with an electric mixer the soft butter, the vanilla, the white granulated sugar and the brown sugar until creamy. Gradually add the eggs while still beating.
Gradually beat in the flour mixture.
Chop the chocolate bars into small cubes of 0,5 cm in size. You can also use ready chocolate chips.
Stir in the chocolate chips/cubes. If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours, but no more than 72 hours. This allows the dough to "marinate" and makes the cookies thicker, chewier and more flavourful. Let dough sit at room temperature just until it is soft enough to scoop.
With a spoon, shape balls about 4-5 cm in diameter. Put the balls in a pan covered with parchment paper. Leave a space of at least 10 cm between the balls, because the cookies are melt while baking. You can shape the balls by hand, making the cookies smoother. Personally, I like them more when they're shaggy. This makes cookies look more beautiful and more original. Bake in a preheated oven at 180 degrees Celsius for about 10 minutes until golden brown.
After removing the cookies from the oven let them rest for about 5 minutes while they are still in the pan. Then place them on a plate or on a grill to cool completely.
Serve cookies warm or cold. They are delicious anyways. The cookies are quite durable, they can last for at least a few days, although this is only rumored information, as I do not know any people who could resist them that long :). Bon appetit!
