Ciasteczka z kawałkami czekolady

• 1/2 cup unsalted butter, at room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 1 1/4 cups plain flour
• 1 tbsp cornflour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 1 1/2 cups chocolate chips
• 1 cup lightly toasted, coarsely chopped pecans (optional)

wersja ciągnąca

• 2 sticks unsalted butter
• 2 1/4 cups bread flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/4 cup sugar
• 1 1/4 cups brown sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 2 cups bittersweet chocolate chips
• 2 cups crushed pretzel pieces

Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.

In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).

Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.

Preheat the oven to 325F. Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.

anna olson - foodnetwork.co.uk

ciagnące

1. Heat oven to 375 degrees F.
2. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
3. Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar and cream the butter and sugars on medium speed.
4. In a medium bowl, whisk the egg, yolk, 2 tablespoons milk and vanilla extract. Reduce the mixer speed and slowly add the egg mixture and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips and pretzel pieces.
5. Chill the dough for at least an hour, then scoop (nakladamy kulki lyzka) onto parchment-lined baking sheets. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

CIAGnace

The Perfect Chocolate Chip Cookie (via Joy the Baker, originally from Alton Brown)

1 cup (two sticks) unsalted butter

2 1/4 cups bread flour

1 tsp. kosher salt

1 tsp. baking soda

1/4 cup sugar

1 1/4 cups brown sugar

1 egg

1 egg yolk

2 TBSP. milk

1 1/2 tsp. vanilla

2 cups semisweet chocolate chips

Preheat the oven to 375°F.Melt the butter in a heavy-bottom saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.Pour the melted butter into a bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed (it takes a few minutes to get the butter and sugars to come together, so be patient). Add the egg, yolk, milk and vanilla and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough (for at least 30 minutes), then scoop onto parchment-lined baking sheets. Bake for 10-12 minutes or until golden brown, but don’t overbake. Rotate the baking sheet for even browning. Cool completely and store in an airtight container. Eat!