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Chocolate Chip Cookies -American Recipe!

Cook time: 0 min.
Servings: 50 pcs

Ingredients for Chocolate Chip Cookies -American Recipe!

Chocolate depending on how much one we have in pasties
1tspBicarbonate of soda
1tbspVanilla powder
2.4dlBrown sugar
6dlWheat flour

Instructions for Chocolate Chip Cookies -American Recipe!

To prepare the Chocolate Chip Cookies -American Recipe! recipe, please follow these instructions:

First mix Palmin and Margarine with a hand mixer to make it a sticky mass.
Add only half of the flour, dough, sugar, egg, vanilla and soda - mix with the hand mixer.
Then add the last flour and chocolate pieces. Mix again and you now have "The cookie dough".
Then take a baking sheet WITHOUT baking paper and lay the dough on the dough (the bigger the bigger the cookies - try it out)
The stove should be 190 degrees, for me, the hot air oven works best, but you know your own stove and you are sure about it. Oven can be used. The cookies must have between 8-10 min. At 190 degrees - AGAIN, it is important to keep an eye on the cakes. In me the cakes must have exactly 9 minutes neither more nor less.
The meaning of these cakes is that they must be slightly browner than the rest of the cake and that in the middle it should be completely soft. Once you take the cakes out of the oven you should immediately transfer them to a grid. The cakes will seem unbaked in the middle, that's the opinion. According to Americans, American chocolate chip cookies must be soft in the middle and slightly more crispy on the edge. They also taste the best in terms of hard biscuits.

The recipe I learned while living in the US, the recipe is American and that is why dl. The goals are a bit funny because they're organ. Is measured in cups.

Org. Instead of palmin, an ingredient called Shortening is used, but Palmin has the same effect to make the cakes crisp at the edge and soft in the middle.

The dough itself can also be frozen in small lumps and mixed in eg ice but can also be eaten just like a snack like chips. Which is also very normal to do in the United States ... and that tastes great! If you are afraid of salmonella you can use pasteurized eggs.

Remove the cakes from the oven, leave them on the grate for 2 minutes. Then kneel them in the middle to see how soft and almost unbeared they are in the middle and then dip them into milk. Cool.

Otherwise they can also be eaten cold, they continue to be soft in the middle if you store them in a container.

Do not pack them in a container until they are completely cold on the grate.