Chocolate chip cookies EN

 Delicious chocolate chip cookies that everyone loves!

The recipe is easy and very fast! The bad thing is that they are eaten right away because no one can eat just one!!

If you can't find the soft brown sugar needed for these cookies, mix 1 cup of sugar with 1 tablespoon of cane molasses or 2 tablespoons of molasses if you want to make dark brown sugar. I make 2-3 cups of sugar and keep it closed in a bowl for other recipes. You can mix the ingredients by hand but if you have a small grinder it is much easier and the sugar does not dissolve.

A very important tip for this recipe is also not to beat the flour too much so as not to activate the gluten.

We can use chocolate drops but I prefer dark chocolate for desserts of my choice chopped with the bread knife.

We also need to be careful when baking these cookies. They should be cooked until they start to brown a bit around the edges and no more.

Ingredients for about 35 cookies

350g all-purpose flour

15g corn starch

1 1/2 teaspoon cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

250g unsalted butter at room temperature

150g granulated sugar

150g soft brown sugar

2 teaspoons vanilla essence

2 large eggs

300g dark chocolate for desserts, chopped or chocolate chips

In a bowl, mix the flour, corn starch, cream of tartar, baking soda and salt.

Put the butter, white sugar, brown sugar and vanilla in the mixer bowl and beat until fluffy. Add the eggs one at a time and beat until smooth.

Reduce the speed of the mixer and add the flour mixture. Mix for a short time and in low speed and finally add the chocolate. We continue mixing for a very short time.

We line trays with baking paper and place on top with a spoon the amount we want for each cookie.

I put about 1 tablespoon for each cookie and get about 35 pieces. We have to leave enough space between the cookies because they expand a lot during baking.

We bake the cookies at 165°C for 10' - 12' depending on the size of our cookies. Mine need 10' of baking.

Let them cool for a few minutes in the pan and place them on the rack to cool completely.

We keep them in hermetically sealed containers.