Chocolate chip cookies are a type of cake not only for children but also for adults. In my spare time, with a cup of cold milk in my hand with a piece of crispy cookies is really sweet and attractive.
The secret of this recipe is that the butter is melted and then solidified, making the cake not too soft, soft enough, and not too tough inside.
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Melt the butter and let it cool to allow it to solidify, becoming a thick, sticky paste.
Add white sugar and brown sugar and mix well with butter. Once the butter is mixed, add the eggs and vanilla and mix well
Sift the flour, baking soda, salt into another bowl, mix well. Preheat the oven to 190 ° C (two fires).
Divide the dough into 3 parts. Sift each portion into a bowl of buttered sugar butter, mix well. Add about 4/5 chocolate chips into the bowl, mix well.
Divide the dough into pieces of about 30 grams, placing on a tray lined with baking paper. Each pill is about 3-5 cm apart.
*If the dough is too soft and sticky, it is hard to mold, you can put it in the refrigerator for about 20 to 30 minutes to make it hard, so it will be easier to mold.
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Squeeze a round ball and press it down slightly. When baked butter melt, the dough will spread out into a circle.
Use 1/5 of the remaining chocolate chip to wrap around the cookies. After baking, the chocolate will remain on the cake surface, making it more beautiful.
Baking: If you want a crispy crust from the inside out: Bake the cake at 190 ° C for about 12 minutes. After 8 - 9 minutes, when the bread is slightly yellow, turn the tray upside down, bake for another 3 minutes until the edges are slightly golden brown. Take the cake out, leave on the tray for 5 minutes and then transfer to the rack to cool it completely.
Preservation cake in a sealed box, can add desiccant bags. Use in 1-2 weeks. If the bread is dull or not brittle enough, turn on the oven at 110 degrees C, let the cake dry again for 5 - 8 minutes (do not leave too long the cake will be hard)
Watch: The Best Chewy Chocolate Chip Cookies