Chocolate Chip Shortbread Cookies Recipe is a must have for all chocolate lovers. This is a real chocolate delight: crumbly shortbread biscuits with crunchy chocolate chips!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
American cookies with chocolate chunks are a recognizable recipe in our country. Traditionally it is baked from shortcrust pastry. Children like it very much, and many parents will not give up the same tidbit. Its preparation is not at all difficult and does not take much time. Literally half an hour and the table is decorated with delicious homemade pastries. Truth and the cookie disappears as quickly as it cooks.
Any chocolate is used for this recipe, usually it is dark, but white is also suitable. The main thing is to choose chocolate with a high percentage of cocoa. Before adding it to the dough, the tiles are usually broken into pieces, grated, or chopped with a knife. The size of the slices depends on the size of the cookie. If you are planning to make small cookies, then grate the chocolate, larger ones - cut with a knife. In addition, specialty chocolate chips, baking chocolates or chocolate chips are now on sale. The name of the product can be different, however, the essence is the same. These are small, processed pieces of chocolate that retain their shape when baked and do not melt.
The amount of sugar added to the product can be adjusted depending on your taste. If the product seems too sweet, then you can add it less. In addition, brown sugar is allowed instead of white sugar. It is less sweet and gives the cookies a caramel flavor and flavor.
- Caloric content per 100 g - 430 kcal.
- Servings - 20
- Cooking time - 1 hour, of which half an hour for cooling the dough in the refrigerator
Ingredients:
- Flour - 250 g
- Butter - 150 g
- Eggs - 1 pc.
- Dark chocolate - 100 g
- Baking soda - 1 tsp without top
- Salt - a pinch
- Honey - 3 tablespoons (can be replaced with sugar)
Making American Chocolate Chip Cookies
1. Put butter and honey in a mixing bowl.
2. In a water bath or microwave oven, melt the butter to a liquid consistency. Stir the mixture with a whisk so that the food is evenly mixed.
3. Drive an egg into the oily liquid and whisk until smooth.
4. Pour flour into a bowl, add salt and baking soda. Stir.
5. Pour the oil mass into the bulk ingredients.
6. Knead the dough so that it comes off the sides of the pot and does not stick to your hands. Cover the bowl with a towel and refrigerate for half an hour.
7. By this time, grind the chocolate into small pieces and add to the bowl with the dough.
8. Knead the dough again so that the chocolate chunks are evenly distributed throughout the mixture. Place the bowl in the refrigerator again for 10 minutes. Since the warmth of the hands and intensive kneading can melt the chocolate a little, and the dough becomes soft due to the butter, which should not be.
9. Next, take a portion of the dough and shape it into a ball no larger than a walnut. Place them on a baking sheet lined with parchment at a distance of about 5 cm from each other.
10. Press the dough ball with the palm of your hand until it flattens into a round cake.
11. Heat the oven to 180 degrees and send the product to bake for 15 minutes. If you want the cookies to be crisper, then keep them in the oven for 20 minutes, softer - 10 minutes is enough.
12. Cool the finished product so as not to burn yourself and you can serve it to the dessert table with a cup of tea, coffee or a glass of milk.
See also the video recipe on how to make chocolate chip cookies.
