Crunchy American Cookies (with an Italian Twist)
Hello beautiful friends!
Today we try to bake the classic American Cookies, but with a little twist, that add a hint of crunchiness!
It's a simple thing that makes a lot of difference.
The secret is to substitute a part of sugar cane with white sugar. During baking it crystallized and makes the cookies more crunchy and less chewy.
Today we try to bake the classic American Cookies, but with a little twist, that add a hint of crunchiness!
It's a simple thing that makes a lot of difference.
The secret is to substitute a part of sugar cane with white sugar. During baking it crystallized and makes the cookies more crunchy and less chewy.
And it takes only 5 minutes to make and 15 to bake them!
INGREDIENTS FOR ABOUT 12 COOKIES
Flour 195gr
Butter (soft) 100g
Baking soda 1 pinch
Eggs (about 1 medium, at room temperature) 55g
Brown sugar 100g
Sugar 100g
Dark chocolate chips 200g
Salt 1 pinch
INGREDIENTS FOR ABOUT 12 COOKIES
Flour 195gr
Butter (soft) 100g
Baking soda 1 pinch
Eggs (about 1 medium, at room temperature) 55g
Brown sugar 100g
Sugar 100g
Dark chocolate chips 200g
Salt 1 pinch
Make sure the butter is soft, at room temperature. Then pour the brown sugar and the white sugar into a bowl. Add a pinch of salt and butter.
Add the egg, flour and baking soda.
Work with electric whisk and by hand until the ingredients are well combined.
Add the chocolate chips and mix. Now proceed by creating small balls of 5cm diameter (about 40-45 g).
Then place the balls on a baking tray lined with parchment paper, well spaced from each other, they will tend to widen a lot during cooking. Bake in a preheated static oven at 190° for 13-15 minutes until golden brown.
Remove from the oven, let cool and serve your cookies!
Kisses,
Saintpalms
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