Content

• Ingredients
• To step
• Tips
• Warnings
• Necessities

Chocolate cookies are very tasty snacks or even desserts. If you prefer a bit more chewy cookies than crunchy ones, this recipe is perfect for you. They are a bit tougher because they contain brown sugar, which helps to increase the moisture content. This ensures that the cookies become a bit tougher. With this recipe you can bake about 20 medium sized cookies.

Ingredients

• 1 cup of white sugar
• 1/3 cup of brown sugar
• 1/2 teaspoon of salt
• 2 eggs
• 1 cup butter (room temperature)
• 2 1/4 cup flour (level)
• 1 teaspoon of baking soda
• 1 teaspoon of vanilla
• 2 tablespoons of butter
• Up to 2 cups of chocolate chunks (if small, less if chunks are larger)

To step

1. Preheat the oven to 180ºC.
2. Add the vanilla, sugar, brown sugar, eggs and butter. Use coarser sugar for thicker, tougher cookies. When the sugar has dissolved it acts as a softener that mixes with the dough structure. This increases absorption in the same way that baking soda does, because finer sugar dissolves more easily than coarse sugar. So if you want your cookies to stay thick and chewy, use coarse sugar (use fine sugar for the opposite result). If you decide to use powdered sugar for extra crunch, make sure it doesn't contain cornstarch, as that will cause unexpected results.
3. Mix these ingredients into a creamy paste.
4. Add flour, salt and baking soda.
5. Mix until completely incorporated and add milk to get well mixed and smooth dough. After mixing the ingredients, add the chocolate chunks.
6. Apply nonstick cooking spray to the baking sheet so that the cookies don't stick. You can also use baking paper as an alternative.
7. Roll a small ball for each cookie.
8. Place the cookie balls on the baking tray.
9. Flatten each cookie with a fork. This leaves a clear texture and makes every biscuit nice in flat shape.
10. Put the cookies in the oven for about 8 to 10 minutes. Not too long, because they will continue to cook for a while after you take them out of the oven.
11. Remove the cookies to cool on a cooling rack for about 15 minutes. Be careful not to burn yourself on the melted chocolate - use a spatula. The cookies are ready to eat when the chocolate has set.
12. Store them in a vacuum container, or eat the cookies immediately after they have cooled down.

Tips

• You can add extra chocolate chunks if you want, and mix different types of chocolate yourself to make your cookies even more delicious.
• You can use milk or dark chocolate, whatever you like.
• If you don't like chocolate, use currants or raisins, almonds or blackberries. Be creative!

Warnings

• Be careful when using the oven, especially when small children are around. Always keep an eye on your children when they help you with the baking.

Necessities

• Mixing bowl
• Mixing spoon
• Non-stick spray or baking paper
• Baking tray
• Fork
• Cooling rack
• Spatula
• Vacuum storage tray