Chocolate Chunk Cookies
The perfect recipe for chocolate cake. Biscuits can be stored in an airtight container for 3 days or frozen for 2 months.
20 servings
45 minutes
Ingredients
Dry matter
- 2 cups of flour minus 2 tablespoons
- 1 2/3 cup of breadcrumbs
- 1 1/2 teaspoon baking powder
- 1 1/4 teaspoon of baking soda
- 1 1/2 teaspoons of coarse salt
Wet material
- 2 1/2 stems of unsalted butter, temporary space
- 1 1/4 cup of pink sugar
- 1 cup of crystallized sugar plus 2 tablespoons
- 2 large eggs at room temperature
- 2 teaspoons of vanilla extract
Other
- 1 1/3 lb. semi-sweet discs, roughly cut
Steps
- Sift the dry ingredients into a large bowl.
- Cream in a separate bowl of butter and sugar for 3-5 minutes.
- Add eggs one at a time, then add vanilla.
- Mix dry ingredients gradually.
- Fold the crushed brown discs.
- Cover with transparent film.
- Store in the refrigerator for 24 hours - 72 hours.
- Bring the mixture to room temperature.
- Preheat the oven to 350 ° F.
- Baking paper.
- Take the mixture in 2 tablespoons of meatballs on a baking sheet. Don't push mixture.
- Sprinkle sea salt or halal salt.
- Cook 10-12 minutes.
- Let the biscuits cool slightly on the pan, then transfer to another surface.
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