These cookies are quite delicious the exterior is crunchy but the inside is a bit soft. They are suitable for young children.
I think using the Ghiradelli chocolate chips helped as they are large and slightly melted after baking.
I referred to Hershey's recipe and this is how I did it with a bit of adjustments
Ingredients
125gm unsalted butter (Emborg brand)
3/4 cup brown sugar
3/4 caster sugar
Vanilla extract
2 eggs - use 90gms
2 & 1/4 cup plain flour
1 tsp baking powder
1/2 tsp salt
1 cup Hershey's cocoa powder
1 cup Ghiradelli chocolate chips
Method
Beat 125 gm unsalted slightly softened Emborg butter with 3/4 cup caster sugar and 3/4 cup brown sugar with some vanilla extract
Then add 90g beaten egg divided into 2 portions and beat well
Sift 2 and 1/4 cup of plain flour with 1 tsp baking soda n 1/2 tsp salt n 1 cup Hershey cocoa powder
Divide the flour by 3 portions and beat in
It will get harder by 3rd portion
Add in 1 cup of the chocolate chips n stir in using spatula
Line your trays
Drop heaped teaspoonful onto tray
Bake at 180 c for 10 mins
Cool on wire rack. The cookies will harden upon cooling.
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