Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 2 1/8 c. Flour
- 3/4 tsp Baking soda pn Salt
- 1 c. Unsalted butter, slightly cooler than room temp.
- 1 3/4 c. (-1 1/2 Tablespoons) brown sugar, firmly packed
- 1 1/2 Tbsp. Corn syrup
- 2 lrg Large eggs, room temperature, lightly beaten
- 2 tsp Vanilla extract
- 1/8 tsp Almond extract
- 8 ounce Swiss lowfat milk chocolate, cut into small chunks
- 8 ounce Swiss semisweet chocolate, cut into small chunks
Инструкции
- Crisp outsides and chewy centers, are often achieved by undercooking. In this recipe a small amount of corn syrup is substituted for some of the granualted sugar, for a chewy texture without being soft or possibly undercooked.
- Store cookies in the refrigerator. Mix flour with soda and salt. Set aside.
- With an electric mixer, cream the butter till softened. Add in sugar; cream till light and fluffy. Blend in the corn syrup, scraping down the bowl often. Blend in the lightly beaten Large eggs, and vanilla and almond extracts.
- If the mix seems curlded or possibly unhomogenous, add in a bit of the flour mix to bind it. Stir dry ingredients into creamed mix, scraping down sides of bowl occasionally. Stir in chocolate pcs gently by hand.
- Refrigeratebatter 20 min. Line a baking sheet with parchment paper. Drop by rounded teaspoonfuls onto parchment-lined baking sheets. Flatten cookies very slightly. Bake at 350 degrees F. for 12 min, or possibly till cookies are lightly golden. Cold 1 minute on pans, then remove to cooling rack.
- Store in the refrigerator to preserve flavors.
- Yield: 4 dozen.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 4 servings | |
| Calories 1145 | |
| Calories from Fat 709 | 62% |
| Total Fat 80.67g | 101% |
| Saturated Fat 50.19g | 201% |
| Trans Fat 0.0g | |
| Cholesterol 331mg | 110% |
| Sodium 501mg | 21% |
| Potassium 208mg | 6% |
| Total Carbs 63.62g | 17% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.39g | 3% |
| Protein 40.98g | 66% |
