Chocolate Chip Cookies – A Classic American Homemade baking. Everyone loves him. But also many like the dough for this cookies. It is eaten raw and added to other desserts, for example, ice cream, or as a filling for cakes. Of course, in order to safety, do not lay eggs in such an edible dough. Try and You are the dough of the famous American cookie. Roll balls out of it and coat them with chocolate. The dessert is very tasty. Serve it on a dish like chocolates, or plant balls on sticks to make cake pops. Share with friends: 
Time: 1 hour. 35 minutes Difficulty: easy Quantity: 48-64 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cookie dough balls
- 150 gr. butter at room temperature
- 3/4 Art. granulated sugar
- 1/4 Art. brown sugar
- 1/4 Art. applesauce
- 1 tsp vanilla extract
- 1 and 3/4 Art. flour
- 0.5 tsp soda
- 0.5 tsp salt
- 1 tbsp. dark chocolate in small granules
Chocolate glaze
- 340 gr dark chocolate granules
- 6 blocks (340 gr.) Dark chocolate for glaze or chocolate icing bags
Recipes with similar ingredients: butter, sugar, sugar brown, apple jam, vanilla extract, higher flour varieties, dark chocolate
Recipe preparation:
- Dough balls for cookies: Electric mixer beat butter, granulated sugar to a homogeneous consistency, brown sugar, applesauce and vanilla. Sift separately bowl of flour, soda and salt and slowly add to the oil mixture, mixing with a mixer. Stir in chocolate granules. Via a small spoon for ice cream, draw the dough and form from it balloons. Put balls of dough on a waxed baking sheet paper, at a distance of about 2 cm from each other and put them in the freezer for 30 minutes to freeze the dough.
- Chocolate coating: While the dough is cooling, in a pan with heavy bottom over low heat, stirring constantly, melt chocolate granules and icing. Take it out of the freezer balloons. Use two spoons to dip the balls one at a time melted chocolate, so that they are completely covered with glaze. Put balls in glaze on a waxed baking sheet paper and refrigerate for 30 minutes. Store in refrigerator for up to 2 weeks.
