Best chocolate cake recipe ever. It is soft and full of cream and is kept in chocolate chips, easy to make and delicious.
INGREDIENTS:
- 1 egg
- 2 teaspoons vanilla extract, store-bought or homemade
- 1 1/2 cup (180 grams) all-purpose flour
- 2 teaspoons cornstarch
- 1/2 cup (227 grams) butter, softened to room temperature
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- optional: flaky sea salt
DIRECTIONS:
- Heat the oven to 350 ° F. Cover the baking paper with a parchment paper. Set it aside.
- In an average bowl, beat the flour, corn flour, bread powder and salt in its entirety. Aside.
- Use a separate mixing bowl, either with a standard mixer or a hand mixer, and mix the butter and soft sugars together at medium speed until the mixture is light and thin, and a light yellow color, about two minutes, eliminates the sides. Pot sometimes as needed. Add the eggs and vanilla and whisk at medium speed until it merges, about 30 seconds. Add mix dry ingredients and beat the medium to low speed until combined.
- Chop the chocolates manually with a spoon or wooden spoon until combined.
- Take the dough into a sealed container and leave it in the refrigerator for two hours or until it is cool. When the dough is completely cooled, remove it from the refrigerator. Wash dough balls and roll them 1 inch. Then place the dough balls on the baking sheet covered with collector paper or a silicone baking mat.
- Bake for 10-12 minutes, or until the edges are slightly wavy and the cookies are very light golden. Centers may not look good at setup.
- Remove the cookies and let them cool on the baking sheet for 5 minutes. Sprinkle with a little flaky sea salt, if you want. Then transfer them to the grid to finish cooling. Then dive in while the cookies are nice and warm! Or transfer to closed container and save for up to 3 days, or freeze for up to 3 months.
To get the full recipe visit original recipe: gimmesomeoven
Sorry to make you click a link for the recipe, but know I’m grateful for you.
Tag :
Cookies
