Best Chocolate Cookies
21. February 2013
These great biscuits have been tasting for a long time with my friend Brennan, who is the donor of many recipes and inspiration. This time, it's the real American cookies tested by the Americans.)) So I finally let them go and stuff them with an introduction in the original version, that is without major changes and improvisations because they are simply great as they are known. I strongly recommend the same thing, later you can experiment with different seeds, dried fruits and replacing whole wheat flour. Also originally, the recipe contained 570g of chocolate, but I agree with Brenn that 400g seems to be enough, replacing it with pecan nuts.
The recipe has one trick that is something new to me. Recipes always tell me that if I add a baking powder or soda to the dough, I should hurry in the oven without dying, but this recipe calls for a dough rest in the refrigerator for at least 24-36 hours (up to 72). This should result in an improvement in the dough structure. But if you hurry them, bake them straight, they'll be so great.) Do not beat them too long, just those 18 minutes.
Update, Brenn bakes up to 12-16 minutes, they are fragile, softer inside and I'm tested. But it depends on preferences, someone will appreciate the intense crispness of those longer roasted.)
30 minut
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0
porce
Postup
1.
Pass into a bowl of flour, soda, baking powder and salt. Dice the chocolate and nuts to approximately 0.5 cm pieces.
2.
Using a hand mixer or a robot, mix the butter with sugar and vanilla sugar into a soft cream, about 5-10 minutes. But the sugar crystals will still know, only the mixture becomes more fluffy and creamy.
3.
Add one egg and still mix, the next one comes in when the first one is fully combined with the cream. Reduce the mixer's performance to a minimum and briefly mix the dry flour mixture into the cream just to connect everything. Handmade chocolate and nuts. Cover the prepared dough with food foil and let it rest in the fridge for 24-36 hours. You can also use part of the dough on the second day and another up to 72 hours. Just count on the fact that you need to let him a little bit off.
4.
When you are ready to take care, preheat the oven to 180 ° C. Bake the baking sheet with a baking sheet or silicone pad and peel the dough from the dough, keeping more spacing. The Recipe recommends golf balls in the size of golf balls, from which you can cook large biscuits as shown. Spread each pair of salt and bake for 18-20 minutes into light-gold. Bake to cool on the grid. Maybe they will first be fragile, so drag them with the baking sheet (paper) and after a few minutes even pieces.
