Ingredients
This recipe for 30 cookies:
125 grams butter
6 tablespoons sugar
6 tablespoons brown sugar
¼ teaspoon salt
1 egg
1 teaspoon vanilla extract
1 cup flour (125 grams)
½ teaspoon baking soda
1 cup chocolate chips
½ cup chopped pecans (optional)
125 grams butter
6 tablespoons sugar
6 tablespoons brown sugar
¼ teaspoon salt
1 egg
1 teaspoon vanilla extract
1 cup flour (125 grams)
½ teaspoon baking soda
1 cup chocolate chips
½ cup chopped pecans (optional)
Directions
1. Preheat the oven to medium heat (175 degrees). Line a baking paper.
2. Put the butter in mixer bowl, two kinds of sugar, salt, egg and vanilla extract. Beat on high speed about 2 minutes, until mixture clarifies somewhat. In a separate bowlmix the flour and baking soda. Add to batter and mix on low speed until a homogenous mixture is created. Add the chocolate Chi-bar and nuts and mix lightlywith a wooden spoon to dissolve them with the paste. Cover the bowl with plastic wrap and store in the refrigerator for about an hour.
3. Form the cold dough balls about 2 cm in diameter and arranged in a pattern, at intervals of about 4 cm apart. Store the template for 10 minutes in the freezer.
4. Transfer the pan directly into the oven and bake for 10-20 minutes, just untilcookies are golden around the edges (not more, to not have difficulty). Cool for 5 minutes at room temperature and transfer to a sealed storage vessel. Cookies are saved in a week in a cool and dry.
