Chocolate Chip Cookies

Category: Confectionery
Chocolate Chip Cookies

Ingredients

eggs are small 2 pcs
sugar 150 g
butter 30 g
chocolate black 220 g
flour 40 g
nuts (hazelnuts, almonds, walnuts) 120 g
chocolate chips 180 g
baking powder 6 g

Cooking method

  • In a mixer with a whisk attachment, beat the eggs and sugar until fluffy.
  • While the mixer is working, we heat the chocolate and butter in the microwave or in a water bath.
  • Pour the melted chocolate into the mixture of eggs and sugar and continue to beat, now add the flour with baking powder, mix, add the nuts (break them into small pieces in a blender beforehand) and chocolate chips. Mix. The mass will turn out to be liquid. Everything is correct and no need to add flour!
  • We transfer the dough into a pastry bag and place small piles on the parchment.
  • Chocolate Chip Cookies
  • Preheat the oven to 170 ℃ and bake the cookies for 10-12 minutes. Let it cool completely and transfer it to a hermetically sealed container.
  • I got 3 baking sheets.
  • Chocolate Chip Cookies
  • Chocolate Chip Cookies

The dish is designed for

lot

Time for preparing:

hour

Cooking program:

mixer, oven and handles

Note

Mega chocolate chip cookies with beautiful cracks and a crazy smell! From Pastry Chef Sarit Gez
Help yourself to your health and pamper your loved ones!

eye
Natasha, thanks for the recipe!
took "for special occasions")))
tsssssa
What an interesting lineup! Natasha, what diameter should the cookies be on a baking sheet? And which is the best diameter of the nozzle to use?
Thanks for the recipe! A must try! I will definitely report on how it goes.
prona
Svetlana, a little later I will add some photos. And the nozzle is not needed, it will clog with pieces of nuts, and the cookies will still blur.


Added Friday 27 May 2016 10:59 am

Quote: tsssssa
I will definitely report on how it goes.
I will wait
tsssssa
Oh, Natasha, I have nozzles with such large holes that even unpeeled nuts can crawl through. )) And so, of course, without a nozzle it's even better ... That the cookies will blur, I understand ... Such cracks on them are attractive.
What is chocolate chips? At first I thought it was chocolate droplets, but now I suddenly began to doubt.
prona
Quote: tsssssa
What is chocolate chips? At first I thought it was chocolate droplets, but now I suddenly began to doubt.
They are the most! The ones added to muffins and cupcakes.
tsssssa
Natasha, here are the cookies:
Chocolate Chip Cookies
The taste turned out as it imagined. Only I added salt and instead of chocolate droplets cut a bar of chocolate into pieces, the rest is exactly according to the recipe. Delicious!
I will definitely repeat - I will try to be more like yours ... I know where I messed up a little.
Thanks for the recipe!
prona
Svetlanahow fast you are! Good cookies It seems to me that the nuts are a little bit large and put in the dough more generously than I did? Well, chocolate behaves a little differently than chocolate droplets.
And I can smell the smell even through the phone
tsssssa
Natasha, worked on the bugs. Baked new cookies:
Chocolate Chip Cookies
These have the correct surface - smooth, shiny.
My husband needed cookies for business purposes. I decided, without delay, to correct the previous mistake (the first time I overheated the chocolate a little ... it happened when I started stirring it - I tried to curl up a little. The taste was wonderful, but the consistency and appearance suffered) and bake a new batch.Thanks for the recipe! Excellent cookies! In addition to three types of nuts (and I ran out of walnuts - I used pecan !!!, which I brought from Israel), I added three chocolates - cut white, milk and black. Last time, and now, I added salt, it gives a very noble note in the taste.
Natasha, I want to ask you more - for the first time I baked at 170 degrees, but on convection, the cookies were soft right out of the oven, but after cooling down - baked through and through, and I think that a certain softness should remain inside the cookies. The second batch was baked without convection - top-bottom, the same time, but achieved the effect of a wet center. Also - my cookies do not blur when baking, so that cakes are obtained, I pressed the piles squeezed out of their bag with a wet finger on the second baking sheet a little, and pressed the first one a little, when the cookies were still a little unbaked, 7-8 minutes after the start of baking. But I think this is our chocolate ... I didn’t use the best quality, "Russian" black, 70% of cocoa products.
prona
Svetlana, wonderful cookies!
As for the chocolate, I use quite a decent one, made by lubeka. I stopped using slab chocolate, because the quality of even one brand could change depending on the batch And the price was not an indicator of quality. So it probably depends on the chocolate.
About drying cookies. If you put chocolate instead of chocolate drops, then I think they should be softer on the inside. In the original, they are completely dried.
A chic option with pecans! In principle, it can be made with one type of nuts, it will still be delicious!
Thank you for sharing the tasty treat

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers