And who am I to change the name of these delicious cookies with chocolate chips? Today I bring you another of the recipes from Martha Stewart's Cookies . I'm going to bore you, but I love the way they look, and brings such a variety of recipes, I try them all!
are quite similar to the first version of chocolate chip cookies , but no nuts. Esponjositas biscuits are a little bizchochadas (and share with you the crispy version) and are fresh from rich to the oven. With half derretiditas nuggets ... you enjoy them!
Ingredients • 2 1 / 4 cupsd wheat flour (260 g approx.)
• 1 / 2 teaspoon baking powder coffee ("Royal)
• 1 cup unsalted butter salt (225 g approx.)
at room temperature • 1 / 2 cup white sugar (112.5 g approx.)
• 1 cup brown sugar (180 g approx.)
• 1 teaspoon
coffee rock salt • 2 teaspoons pure vanilla extract • 2 large eggs
· 2 cups of chocolate chips (or a whole packet)
·
Preparation Preheat oven to 180 ยบ.
· We put together in a bowl the flour and baking powder. In another bowl put the butter and sugar and mix, if it is with the help of a blender, better, at medium speed until it is all integrated. We reduced the speed (if you have that option, I used a food processor for a thousand years ago and mixed it all more or less the same speed) and add the salt, vanilla and eggs. Mix just until well blended. • Finally
add flour mixture, integrate well and add chocolate chips.
• With the help of two spoons, we taking portions of the mixture (which is quite compact-paste, not liquid) and placing them on a baking tray, previously protected with baking paper. Leave space between them to expand with the heat of the oven. Bake for 10 to 12 minutes and cool on rack.
• These cookies keep well in an airtight container for one week at room temperature.
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