I think I need to talke with the «my shrink» about my great hunger for cookies! .. But I really dont hope he can cured me
A miss leading name. But where I come from, one can described things as juicy good or juicy big ..
And these are both
This time I made a cookie that is slightly higher and not as raw and gooey inside. It taste very good and can be varied with dark and light chocolate chips, chopped nuts and dried fruits and berries.
Make a large portion so you can freeze some pre-baked cookies to take with you on ski trips now late in the winter. I am quite sure that these tastes heavenly along with bonfire burned sausages, hot cocoa and oranges.
HAVE A NICE SKIÌNG TRIP!
Also this cookie dough is made to be stored cold for 8 hours and can be stored as long as three days. To get best result, store for approximately 24 hours.
Should you wish to bake right away, increased amount of flour. Thats why there are two different amounts of flour in the recipe below.
Lets get started!
- 4.2 oz butter (120 gr)
- 2 oz sugar (60 gr)
- 2 oz brown sugar (60 gr)
- 1 egg yolk
- 1 egg
- 10 oz flour (11 oz if the dough will not be stored)
( 290 gr / 310 gr if the dough will not be stored)
- 1 teaspoon vanilla extract
- 1 /4 teaspoon salt
- 1 /2 teaspoon baking soda
- 5.5 oz chopped chocolate ( 150 gr)
Start by preparing your baking by have eggs and butter to room temperature.
And chop the chocolate. Use a good quality chocolate.
This dough is easy to make.
Put all dry ingredients (sugar, brown sugar, flour, baking soda, salt ) in the mixing bowl.
Cut the butter into smaller chunks and add in the bowl. Crumble with hands or use the machine until there are no lumps of butter left in the flour,
Whisk the eggs lightly with a fork and add to the bowl. All pour in the vanilla.
Blend into a firm dough. Do not over work the dough.
Add the chocolate and mix for a few seconds.
Wrap the dough in plastic and put it in the fridge.
Have you added more flour in the dough and to bake the right away?
OK! we will continue!
Make dough lumps as large as golf balls, about 2.5 oz. Try to make them the same size, so they will bake evenly.
Place them on baking tray lined with baking paper and bake in the lower section in the oven at 350 F degrees for about 15 minutes or until they get a light brown at the bottom edges.
Cool on wire rack.
And I have a couple more ideas with this dough! so I’ll probably post some more cookie soon.