Chocolate Drop Cookies
6 servings
20 minutes
Chocolate chip cookies are a classic treat loved by sweet tooths worldwide. Its history began in America in the 1930s when a baker accidentally added chocolate pieces to the dough expecting them to melt, resulting in delightful crispy drops inside soft cookies. This dessert combines the deep, rich flavor of chocolate with the light caramel sweetness of cane sugar. The addition of nuts adds contrast to the texture - the softness of the dough and the crunch of the nuts. It is served with tea, coffee, or simply enjoyed on its own. Its cozy aroma evokes memories of home evenings, and the crispy crust makes each bite unforgettable.
1
In a small bowl, mix flour and baking soda.
- Wheat flour: 2.3 glasss
- Soda: 1 teaspoon
2
In a large bowl, mix 2 types of sugar, salt, vanillin, and melted butter. Stir well until a thick syrup-like consistency is achieved. Beat in the eggs.
- Sugar: 100 g
- Cane sugar: 100 g
- Salt: 1 teaspoon
- Vanillin: pinch
- Butter: 115 g
- Chicken egg: 2 pieces
3
Gradually add the flour mixture and mix until smooth. Add chocolate pieces and chopped nuts, and mix. Cover and refrigerate for at least 1-2 hours, preferably overnight.
- Wheat flour: 2.3 glasss
- Chocolate drops: 320 g
- Nuts: 1 glass
4
Preheat the oven to 190 degrees.
5
Take the dough out of the fridge and let it thaw a bit.
6
Use a tablespoon to place small portions of dough on the baking sheet, leaving about 5 cm between the cookies.
7
Bake for 9-11 minutes, turning the tray at 5-6 minutes for even baking. It should be golden-brown.
8
Cool on a rack for a few minutes, then place on a plate and let cool completely.