Zutaten
Butter200 grams
Weißer Zucker3 cups
Brauner Zucker3 cups- Eggs2 pieces
Flüssige Vanille2 teaspoons
Mehl2.3 cups
Salz0.3 teaspoons
Backsoda1 teaspoon
Schokoladenstückchen1.5 cups
Schritte
- 1
Cream the softened butter with both types of sugar for about two to three minutes until the mixture is creamy, then add one egg and mix, followed by the second egg and mix, then add the vanilla and mix.
3 MinBenötigte Werkzeuge:
Rührschüssel - 2
In a separate bowl, combine the flour with the salt and baking soda, then add the dry mixture to the butter and sugar mixture and mix on low speed without overmixing (just until combined).
3 MinBenötigte Werkzeuge:Rührschüssel - 3
Add the chocolate chips and mix just enough to distribute them throughout the batter.
1 Min - 4
Using an ice cream scoop, take some of the batter and place it on a baking sheet lined with parchment paper.
2 MinBenötigte Werkzeuge:
Eislöffel
Backblech - 5
Place the cookie balls spaced apart and shape the edges (do not press down on the cookies or flatten them as they will spread on their own in the oven).
2 Min - 6
Place the cookies in a preheated oven.
1 MinBenötigte Werkzeuge:
Ofen - 7
At a temperature of 375°F on the middle rack.
10 Min - 8
Bake until the edges are slightly browned on the bottom for about ten minutes, then brown the tops just enough to change their color slightly.
10 Min - 9
Remove from the oven and let cool completely on the baking sheet before serving.
5 Min - 10
The texture of the cookies when they come out of the oven will be soft, which is normal; they will harden as they cool.
1 Min - 11
If you have many trays and will be delayed in placing them in the oven, or if you are placing trays on different racks in the oven, put the trays that will be delayed in the refrigerator because the butter will melt, causing the cookies to spread too much while baking.
5 Min
Nährwertangaben
Butterpro 100gWeißer Zuckerpro 100gBrauner Zuckerpro 100gFlüssige Vanillepro 100gMehlpro 100gSalzpro 100gSchokoladenstückchenpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.