Deborah Dana

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Deborah Dana

Cookies with Soft Chocolate Sparks

Name: Cookies with Soft Chocolate Sparks
Prep time: 25 min
Cook time: 25 min
Yield: 60
Cuisine: Americana
Ingredients: 2 1/4 cups flour; 1 cup butter; 3/4 cups sugar; 3/4 cups brown sugar; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon vanilla essence; 2 eggs; 2 cups chocolate chip

25 mins

Low

4.673077

52 comments

Deborah Dana

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The best chocolate chip cookies A classic recipe that the whole family loves.

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Ingredients

60 portions

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2 1/4 cups flour
1 cup butter
3/4 cups sugar
3/4 cups brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla essence
2 eggs
2 cups chocolate chip

Preparation

Preheat the oven to 180 ° C. Beat the butter at room temperature with the sugar and brown sugar until a fluffy mixture is obtained.

Add the vanilla and eggs and beat well.

Mix the flour, salt and baking powder in another container. Add little by little to the butter mixture and continue whisking until everything is incorporated.

Add the chocolate chips and mix with a spoon.

Prepare two baking trays with butter and flour and scoop dough into a spoon.

Bake for 20 minutes or until the cookies are lightly browned. Remove from the oven.

PRESENTATION

Serve accompanied by a glass of milk.

TIPS

Leave enough space between each cookie to prevent them from coming together.

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Cookies with Soft Chocolate Sparks

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.

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Ratings (52)

Mariel DB

26/01/2021 17:24:42

Muy ricas!! Las acabo de sacar del horno.. Me salieron alrededor de 40 galletas con las porciones que manejan, solo que use 1 única porción de azúcar (3/4) y la mantequilla es a temperatura ambienta, no derretida. Para los que les quedan duras, mantengan el horno a 180 y que no precaliente tanto tiempo, con unos 10 min será suficiente y dependiendo de su horno el tiempo que dejen las galletas es muy importante para que no se tuesten. Yo las dejé entre 25-27min y las saqué para que se enfriaran y empezaran a ponerse un poco duritas. Me sirvió mucho un tip que dijeron por aqui, de meter a enfriar la mezcla para que no se expandieran tanto, y si, éxito total.