NUGGET COOKIES WITH CHOCOLATE.
160 g of butter at a point ointment.
85 g of brown sugar.
85 g of white sugar.
2 eggs.
400 g of flour.
1 / 2 teaspoon baking soda.
1 / 2 teaspoon baking powder.
1 / 4 teaspoon of Maldon salt, ground fine.
200 g of black chocolate chips, or 200 g quality dark chocolate cut into small pieces.
PREPARATION:
Preheat oven to 180 ยบ.
Bata, in the bowl of electric mixer fitted with the rods, butter with sugars until the mixture whitens and acquires a spongy texture.
Add eggs, one by one, without adding the next until the first is completely tied to prevent the mixture curdling.
Sift flour, baking soda, baking powder and salt and stir into mixture with chocolate chips with a spatula.
will get a mass of compact texture.
Roll pieces of dough the size of a walnut between palms and place on baking sheet on parchment paper, leaving space between cookies to expand during baking. Bake
15'-20 minutes or until edges are firm results, but the center continues giving slightly to gentle finger pressure.
Remove from oven and cool on the sheets 1 minute before placing on a rack to cool to room temperature.
Eat right away or keep them in an airtight cookie tin for up to 5 days.
prescribed from the book: "Baking bread, cakes and pastries" Dan Leppard and Richard Whittington. Editorial Blume.
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