Wednesday, June 3, 2015

Oi! I logged on twitter to ask for suggestions for recipes for choc-chip cookies I could bake with


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Now it's soon weekend and then I thought I'd share this delicious recipe with you. When it comes to cookies then it's always is such a challenge to get them soft and sticky - the resolve of using brown sugar.
1. Mix together the butter and the two sugars in a bowl. Feel free to use food processor, if you have. 2. Add the egg and vanilla and continue and mix until you have a javn mix. 3. Mix together the flour, baking soda and salt in another bowl. 4. Pour the flour mixture Oppi butter juiceland / sugar mixture - a little at a time. Mix well together. 5. Fold in chocolate chunks with a wooden spoon or spatula. 6. Place the mixture in cling-film and make a sausage which is approximately 5 cm in diameter. Place it in the refrigerator for at least 2 hours, preferably overnight. 7. Remove the dough from the refrigerator and skær ca. 1 cm thick slices so you put on a baking tray lined with baking paper. Allow about 5 cm between the dough discs. 8. Bake the cookies for 10-12 minutes until they are light golden brown. 9. Let the cookies stand to cool on the baking sheet for about 15 minutes - take them over the grate.
Oi! I logged on twitter to ask for suggestions for recipes for choc-chip cookies I could bake with my daughter this weekend, and about the first record I can find is this? Scary stuff ...: D
Have first plate in the oven now. A little unsure of what value is in making a sausage that will stand in the fridge for hours. Maybe I did something wrong, but I would not call what I did with the knife, "cutting", rather "pressing". So the cakes had partially formed before I let them on board anyway. What difference had it done if I had just spent a couple of teaspoons and distributed cakes on board right after the dough was made?
You did nothing wrong :-) The only difference is, in my experience, that cookies flows much more out and becomes substantially thinner if it be roast from room temperature instead to be refrigerator cold. Just as you release of tert dough shrinks juiceland so much if it has been a few hours in the refrigerator or freezer before cooking.
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