Combine the sugar and butter: Melt the butter and add 150g of brown sugar (or a combination of brown and white sugar) to a large mixing bowl. To make the butter and sugar mixture light and airy, whip them together with a whisk or use an electric mixer. Because air is mixed into the dough during this procedure, the cookies come out with a fluffy texture.
Pour in the eggs and vanilla extract: Add one tablespoon of liquid vanilla extract to the dish with the two cracked eggs. Once the eggs have been well mixed into the mixture, continue beating until the mixture is completely smooth.
Step 3: Mix the Dry Materials
Flour and baking powder should be mixed: Two hundred grams of flour, half a teaspoon of baking powder, and a sprinkle of salt should be sifted together in a separate basin. To make sure the dry ingredients are equally distributed and to prevent dough lumps, sift them.
The ezoic
Flour the mixture and then add the dry ingredients: Incorporate the dry ingredients into the wet mixture of butter, sugar, and eggs one tablespoon at a time, stirring with a wooden spoon or spatula until a dough just forms. Overmixing will result in tough cookies, so be cautious.
Fourthly, include the chocolate chunks.
Once the dough has smoothed out, carefully include the chopped white and dark chocolate pieces. For bite-sized chocolate explosions, spread the chocolate out evenly throughout the dough.
Fifth, Refrigerate the Mixture
Put the dough in the fridge for 30 minutes to cool for optimal results. You may also cover it with plastic wrap. The cookies will keep their form and not spread too much when baked if you chill the dough beforehand.
The ezoic
Step 6: Get the Oven Ready and Bake
While the dough is chilling, heat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Prepare two baking sheets by greasing or lining them with parchment paper.
To make the dough balls, refrigerate the dough for at least 15 minutes. Then, using a spoon or cookie scoop, drop 1.5 teaspoons of dough into each ball and place them on the baking sheets that have been lined with parchment paper. The cookies may spread somewhat during baking, so make sure to give them room to bake.
To bake the cookies, preheat the oven to a preheated 400°F. Bake for 10 to 12 minutes, or until the edges are fragrant and golden and the interiors are just little soft. Underbake the cookies just a little to get a chewier texture; they'll firm up when cooled.
Step 7: Allow to Cool Before Serving
After the cookies have finished baking, take them out of the oven and set them aside to cool on the baking sheets. After that, place them on a wire rack and let them cool entirely.
To serve, either reheat the cookies for a more decadent chocolate taste or let them cool and pair with a glass of chilled milk.
Calorie Breakdown (Each Serving)
Twenty biscuits provide 200 calories (per cookie).
Fat Content: 11g
The amount of saturated fat in 6 grams
There are 25 grams of carbohydrates.
A gram of Ezoic Fiber
Sweeteners: 16g
Level of protein: 3 grams
Fluorosal: 80 milligrams
Take into consideration that the precise components utilized may cause these figures to differ from one another.
Question 1: Is it possible to use other kinds of chocolate in place of the dark or white variety?
Absolutely! Feel free to alter the ingredients and proportions in this dish however you choose. Feel free to experiment with other kinds of chocolate, including milk, semi-sweet, and even flavored varieties like mint and caramel. For those who want a smoother consistency, chocolate chips are an exc