To make this chewing cookie, shortcrust pastry brown sugar is added along with granulated sugar malleability. Share with friends: 
Time: 1 hour. 10 min. Difficulty: easy Quantity: 36 pcs. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 340 gr semisweet chocolate chips
- 1 tbsp. brown sugar
- 2 and 1/4 Art. premium wheat flour
- 3/4 tsp baking soda
- 1/2 tsp fine salt
- 110 gr. (8 tbsp.) Softened butter
- 1/2 tbsp. granulated sugar
- 2 eggs of category CO
- 2 tsp vanilla extract
Recipes with similar ingredients: premium flour, eggs, dough shortbread, brown sugar, vanilla extract, chocolate chips (granules)
Recipe preparation:
- In a medium-sized bowl, combine flour, soda, and salt. Measuring out flour, pour it into a dry measuring cup, so the flour becomes airy, and remove the excess. (If you collect flour directly from bag, then press the flour, and the baking turns dry.)
- In a large bowl with an electric mixer at a moderately high whisk butter, brown sugar and sugar sand, so that they mix well, about 2 minutes. Add the eggs and vanilla extract and beat until light mass, 2-3 minutes. Add the flour mixture and mix at low speed. Add chocolate chips and mix with a silicone spatula.
- Preheat the oven to 190 ° C. Cover the parchment baking sheet paper. Spread on a small spoon or a tablespoon of one tablespoon without a slide of dough for a prepared baking sheet, at a distance of about 5 cm from each other. (You should fit about 12 cookies.) Bake until golden brown over edges and soft center, 12-15 min. Cool cookies on a baking sheet in for 5 minutes, then transfer to a wire rack until completely cooled. Repeat the same with the remaining test: total 3 batch of homemade cookies. Keep the dough in between try to make this chewing cookie with tapioca flour.
