Chocolate Chip Cookies is an American classic. It is the favorite cookie of many people, and the New York Times even has prepared a document on which continues to hum. No wonder that the cookie is like a big favorite, is far down on earth and is often a comfort food. It is also easy to make at home if you are not looking too alien to her.
Chocolate chip cookies are two basic textures, soft and crunchy. This recipe is for chewiest, most melt in your mouth Forage of delicious chocolate you had. If you like crunchy cookies, stay away because they cook until puffy, light, never greasy. The cookies are full of sparks large sticky sweet chocolate. They taste great hot oven, and keep well in airtight containers. However, because they are moist and rich in flavor, preservatives, should be refrigerated after a few days to prevent mold. (A bit like a bakery-moist, fresh bread, these cookies need attention not dry)
Additional fact:
Cookie recipes that witnesses to the same size. If you try to make cookies the size that is not described in the original recipe, they are facing problems such as inadequate cooking, while the edges burn, or not, despite the time-bake cookies. These cookies can be made easily into one of three sizes!
¼ cup dough balls instead of cookies giants … to
1.5 tablespoon size … and biscuits
1 .5 teaspoon-sized cookies
With this recipe, the size is entirely up to you! Just adjust the cooking time accordingly. (see below) a big cookie with chocolate chips can make a nice "thank you" gift for someone you know. When you home, demonstrating that attention … and only minutes to go to them!
How a chocolate chip cookie even better?
What if he had half the fat of a regular cookie?
What if you knew richer and softer than a regular cookie?
And if he was healthy fiber and nutrients as well?
Apparently impossible becomes possible with this fantastic chip cookie recipe chocolate. In a lot easier, that could become your new favorites. Chia Gel is their secret to a better flavor, less fat cookie has supplementary feeding. You can find the recipe below Chia gel.
Chia Ultra Chewy Chocolate Chip Cookies
What you need:
Dry ingredients
2 cups flour
½ c. Tea full of baking soda
½ c. Tea salt
¼ cup white sugar
1 cup brown sugar
2 cups broken-sweet chocolate
Wet Ingredients
8 c. butter without salt (it works better if melted first)
4 c. tablespoons chia gel
¼ cup applesauce (unsweetened)
1 teaspoon teaspoon vanilla
1 whole egg
1 egg yolk only
First, preheat oven to 325 degrees and grease your mold. Mix melted butter and the two sugar until smooth. Then add the vanilla, applesauce, whole egg and egg yolk. Mix again until thoroughly combined. Last added Chia its gel and shake again. In another bowl, mix remaining dry ingredients, except chocolate chips. (Flour, baking soda, salt) Once mixed dry ingredients, gradually add the wet ingredients with a wooden spoon. Stir until all combined. Last time, add 2 cups of chips chocolate.
Tip:
If making cookies for medium and large, you can use chocolate chips, and jumbo chocolate chips.
If out on a regular or small cookies, chips, chocolate regular size works best
Sizes:
If you use ¼ cup of dough per cookie baking for about 15 minutes (Large)
If uses 1.5 c. a tablespoon of dough per cookie bake for about 12 minutes (Medium)
If uses 1.5 c. Tea cookie dough Bake for about 10 minutes (regular / small)
When finished cooking, cookies will become golden. The edges may appear slightly toasted but centers are still soft and fluffy. Be careful not too much.
Making Chia Gel
Chia gel was super easy to do and that is the key to initiate these healthy cookies Pack. Thanks to its unique property gelation, replacing half the butter in this recipe without changing the taste. Chia seeds has a flavor of its own when the gel with filtered water. He did not even know they are in cookies.
1 teaspoon tablespoon of dry chia seeds
9 c. tablespoons filtered water
In a sealed container can shovel only chia seeds and add the c. 9 tablespoons of filtered water. Stir with a fork prevent clumping, and let stand for 10 to 15 minutes. The seeds are each forms a thick gel that surrounds them. The gel can now be used to replace half the butter or oil in most recipes.
5 minutes at The Back Home Bakery
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