How are soft-baked cookies made
Chocolate Chip Cookies
These are the classic US biscuits: With a lot of chocolate, crispy on the edge and soft in the middle - with this recipe you can get them exactly the same!
Chocolate Chip Cookies are the classic US cookies. You can find them in every supermarket, in cookie shops in the shopping centers (malls) - but you can also bake them super fast and then eat them warm, hmm! Unlike German cookies are CCC never completely crispy - but just “chewy”, slightly crispy on the edge and a bit doughy and soft in the middle. It has to be!
How do chocolate chip cookies stay soft and don't run wide?
Very important: Pay close attention to the baking time of the chocolate chip cookies in order to achieve the chewy effect - baking too long makes them hard, as does reducing the amount of sugar considerably. Only a lot of brown sugar brings the right consistency - yes, cookies are not a low-carb diet product 🙂 You should also observe the cooling time of the dough so that the dough balls do not turn into pancakes.
How can you change the chocolate chip cookies?
There are many simple variations to this recipe: Chop the caramel candies (hard or soft) and add them to the batter, use M & M’s, add chopped nuts or raisins. I always chop a bar of white chocolate, a whole milk and a dark chocolate instead of 300 g of one type. It also looks nicer, I think.
- 250 g margarine or butter, room temperature
- 250 g of brown sugar
- pinch of salt
- 2 eggs
- 1 teaspoon vanilla sugar, pinch of salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 350 g flour
- 3 bars of coarsely chopped ZB chocolate (300 g) or 300 g chocolate chips
Line a baking sheet with parchment paper, set aside.
Mix the fat, sugar, vanilla sugar and salt with the mixer for a few minutes until very frothy, then fold in the eggs well. Finally, briefly stir in the flour, baking powder and baking soda until you get a smooth dough. Fold in 2/3 of the chocolate. Chill the dough for at least an hour.
Place the dough teaspoon-by-teaspoon as balls about two to three centimeters in diameter on the baking tray with a large gap, sprinkle with the remaining chocolate, press a little (not completely) flat with the back of a knife. "Temporarily store" the remaining balls on baking paper in the refrigerator.
Bake the cookies at 190 degrees (convection 170 degrees) for about 12 to 15 minutes until light brown. Don't let it get too dark - this will dry out the cookies.
The dough can also be stored in the refrigerator for a few days - so you can bake super-fresh cookies in portions. Or freeze the dough balls.
More cookie recipes to try at USA-K:
“Everything-but-the-kitchen-sink” cookies (basic recipe for biscuits with variations)
Peanut Butter Cookies (peanut butter cookies)
Oatmeal Raisin Cookies (with oatmeal and raisins)
Super Chunk Cookies (with caramel and macadamia nuts)
World Peace Cookies (chocolate with nuts)
Caramel Apple Cookies (with apples and caramel)
White Chococolate Cranberry Cookies
Black and White Cookies
Cornflake Crunch Cookies
Potato Chip Cookies - with a secret ingredient
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