Perfect homemade chocolate chip cookies, I think, are deliciously soft in the middle and contain lots of chocolate. These are addictive good, you just have to test!
Ingredients (15 large chocolate chip cookies):
200 g of room-warm butter
0.5 dl of powdered sugar
1.75 dl brown brown sugar sprinkled
1 room-tempered egg
3.5 dl wheat flour
1 teaspoon bicarbonate
2 teaspoons vanilla sugar
2 tsp of corn
200 g of chopped dark chocolate or dark chocolate buttons
Do this:
As I mentioned many times before, room-temperature-controlled ingredients are A and O to be successful in baking. Trying to create the perfect batter with a refrigerator-skimmed milk and melted butter often ends up in a disaster, so be sure to have taken out the ingredients well in advance (see: several hours).
Roughly chop the dark chocolate if you do not use chocolate buttons.
Mix wheat flour, bicarbonate, vanilla sugar and corn in a bowl.
Whisk butter, powdered sugar and brown sugar to a fluffy batter. Add the egg and whisk a little.
Then add in the rest of the ingredients except the chopped chocolate. Work quickly together into one dough. Finally, add the chopped chocolate and mix quickly until the chocolate is evenly distributed in the batter.
Place the dough in the refrigerator for about 20 minutes. You do this so that the cakes do not overflow in the oven when they are baked as they consist of quite a lot of butter. Do not store in the dough for long in the refrigerator only, then the dough will be hard! 20 minutes I think is just right.
Meanwhile, set the oven to 175 degrees and cover two baking trays with baking paper.
Now the crux is to try to make the cookies look exactly the same size. Not just because it looks nice but also because it gives even more cream. I used a smaller ice cream scoop to get the same size balls but to weigh them also works well, about 50 g is usually good. Because the cakes float in the oven, it is important to roll the dough pieces into balls and to be generous with the space between them on the plate. 15 balls on each plate is just right.
There are some things to keep in mind when baking too. The cookies should be baked in the middle of the oven, but apart from that it is important to remove the cookies in time. You don’t want them in the oven too long because then you will completely lose the crispy cake with a tough middle. In my oven I need to have them inside for exactly 12 minutes, it obviously varies from oven to oven but a good guideline is that they should only have got a little color around the edge and still be light in the middle. In addition, they should have gotten rid of the glossy surface that becomes when you just put them in the oven.
Take out the cookies and allow them to cool on the plate for 2-3 minutes before moving them over a grid and allowing them to cool completely!
TIP!
Make the cookies vegan, without eggs and milk-free by replacing the chocolate with vegan chocolate, the butter with milk-free margarine and the egg with 3 tablespoons of water.
Make the cookies gluten-free by replacing the wheat flour with the same amount of Laila’s gluten-free flour mix or 4 dl of fine flour mix.
