Bakers Gunna Bake - Double Chocolate chip скачать в хорошем качестве

Bakers Gunna Bake - Double Chocolate chip

Ingredients 1/2 cup (8 Tbsp or 113 g) unsalted butter, softened to room temperature 1/2 cup (100 g) granulated sugar 1/2 cup (100 g) packed light or dark brown sugar 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1 cup (125 g) all purpose flour, spooned and leveled 2/3 cup (55 g) natural unsweetened cocoa powder 1 teaspoon baking soda 1/8 teaspoon salt 1 Tablespoon (15 ml) milk, any kind 1 1/4 cups (225 g) semi sweet chocolate chips, plus extra for topping if desired Instructions Note: This dough requires at least 3 hours of chilling. For best results, chill overnight. Colder dough creates thicker cookies. 1.In a large bowl using a hand mixer or stand mixer with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until light and fluffy, about 3 minutes. 2. Add the egg and vanilla extract. Beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed. 3.In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. 4.With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients. Mix until combined. The dough will be thick. 5.Increase to high speed and beat in the milk, then the chocolate chips. The dough will be sticky and tacky. 6.Cover the dough tightly and refrigerate for at least 3 hours, or up to 3 days. Chilling is required. 7.Remove dough from the refrigerator and let sit at room temperature for 10 minutes. If chilled longer than 3 hours, allow 20 minutes to soften slightly for easier scooping. 8. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. 9. Scoop dough into heaping 1.5 tablespoon portions (about 35 to 40 g). Roll into balls, shaping them taller than wide to encourage thickness. Place 2 to 3 inches apart on baking sheets. 10. Bake for 11 to 12 minutes, until edges are set and centers look soft. Tip: If cookies are not spreading by minute 9, remove the pan and gently tap it on the counter 2 to 3 times, then return to the oven. 11. Cool cookies on the baking sheet for 5 minutes. If desired, press extra chocolate chips into the tops while warm. 12. Transfer to a wire rack to cool completely. Cookies will slightly deflate as they cool. Store cookies covered at room temperature for up to 1 week. ENJOY!