INGREDIENTS
2¼ cup flour (280 g.)
1 tsp baking soda (natron in danish) (1 tsk.)
1 tsp baking powder (1 tsk.)
1 cup butter (225 g.)
½ cup white sugar (104 g.)
1 cup brown sugar (200 g.)
1 tsp salt (1 tsk.)
2 tsp vanilla extract (2 tsk.)
2 eggs
2 cups of chopped chocolate (300 g.)
This recipe makes 24 cookies.
This recipe makes 24 cookies.
INSTRUCTIONS
- In a small bowl, mix flour, baking soda & baking powder.
- In a big bowl, mix butter and both types of sugar, with an electric mixer, until soft and fluffy.
- Add salt, vanilla, egg (one at a time, mix well in between).
- Add the flour mixture, from the small bowl and mix until the dough is well combined.
- Add the chopped chocolate and mix around with a spoon or a spatula.
- Now you have two options.
- You can either roll them into golf ball sized cookies and bake them, in the middle of the oven at 350 °F (180 °C) for about 12 minutes.
- Or you can roll them into golf ball sized cookies, place them on a cutting board (or something flat, that fits in your freezer) and freeze them for about 2-3 hours, before putting them in a plastic bag and placing them back in the freezer, where they can be stored for up to 3 months. Then whenever you want cookies, you can just get as many as you want from your freezer, put them on a baking tray and cook them in the middle of the oven, at 350 °F (180 °C) for about 13 minutes.
- Let them cool off for about 30-60 minutes before you eat them, if you like the chocolate to harden up a little. If not, then eat them straight away.
I highly recommend the freeze method, they turn out amazing every time, crispy on the edges and soft in the middle.