Ingrediënten
Boter200 grams
Witte suiker3 cups
Bruine suiker3 cups- Eggs2 pieces
Vloeibare Vanille2 teaspoons
Meel2.3 cups
Zout0.3 teaspoons
Baksoda1 teaspoon
Chocoladechips1.5 cups
Stappen
- 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 minBenodigde hulpmiddelen:
Mengkom - 2
In a separate bowl, combine the flour, 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 minBenodigde hulpmiddelen:Mengkom - 3
Add the chocolate chips and mix just enough to distribute the chocolate throughout the mixture.
1 min - 4
Using an ice cream scoop, take some of the mixture and place it on a baking sheet lined with parchment paper.
2 minBenodigde hulpmiddelen:
IJslepel
Bakplaat - 5
Place the cookie balls spaced apart and gently 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 minBenodigde hulpmiddelen:
Oven - 7
At a temperature of 375°F on the middle rack.
1 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 in batches in the oven, keep the trays that will be delayed in the refrigerator because the butter will melt, causing the cookies to spread too much while baking.
2 min
Voedingsfeiten
Boterper 100gWitte suikerper 100gBruine suikerper 100gVloeibare Vanilleper 100gMeelper 100gZoutper 100gChocoladechipsper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.