Fingerprint Chocolate Chip Cookies – A Detailed recipe cooking. 
Photo of the dish:Steve Girelt Time: 1 hour. 15 minutes. Difficulty: easy Servings: Approx. 36 pcs. Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. premium wheat flour
- 3/4 Art. granulated sugar for dough
- 1/2 tbsp. granulated sugar for sprinkling
- 1/2 tbsp. powdered sugar
- 1/2 tbsp. cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 6 tbsp. l ghee
- 2 large eggs, beat lightly
- Мини-зефир, конфетти, драже M&M’s, сухофрукты, дляtoppings
Recipes with similar ingredients: premium flour, cocoa, eggs, marshmallows, dried fruits, confetti, dragees
Recipe preparation:
- Sift flour into a bowl and mix with 3/4 tbsp. granulated sugar cocoa powder, baking powder and salt. Add ghee and eggs, mix the dough until smooth. Cover the bowl film and put in the refrigerator, cool until the dough is solid, approximately 30 minutes
- Preheat the oven to 160 ° C. Place parchment baking sheet in 2 paper. Pour powdered sugar and 1/2 tbsp in 2 separate bowls. granulated sugar. Form small balls from the dough, roll first in granulated sugar, then in icing sugar. Lay out balls on prepared baking sheets with a distance of 2.5 cm from each other. Press each ball lightly with your palm, then make a thumb recesses. Fill the recesses with various fillings.
- Bake cookies in the oven until the dough rises and does not crack a little, about 10 minutes Get the cookies out oven and cool completely.
