These are the classic American cookies you’d find in any coffee shop or American bakery. They are soft and chewy in the centre and crispy around the edge. Well, and they have puddles of chocolate everywhere! No weird ingredients and easy-to-follow process. These Classic Chocolate Chip Cookies are truly authentic and come out perfect every time!
As a teenager, I was lucky enough to spend a couple of summers with host families in the US and even luckier that they knew how to cook. The first family were great cooks on both savour and sweet stuff (Denise, the mother, was an artist), the second one was especially great with desserts.
From them, I learned how to make some American classic recipes like Devil’s chocolate cake, soft waffles, brownies… and cookies! Of course, the classic chocolate chip cookies (CCC as they call them) were the ones they made every single week, to which they sometimes added nuts, or swapped the chocolate for Reese’s kisses.
Galletas De Chocolate Americanas
From the recipes used by these 2 families, which was in cup measurements by the way, and from the recipe in the first book of the Hummingbird bakery, I have finally come up with the recipe that I am sharing today after a lot of tests. It’s always a good idea to have a Classic Chocolate Chip Cookie recipe in the repertoire :).
These cookies have a crispy edge and are soft in the centre while being 100% cooked. You may like them softer in general or the other way around, more crunchy. To change the texture while keeping the same ingredients, it’s very important to understand how the temperature and baking time affect the result.
The longer we leave them in the oven, the crispier they will be in general. The shorter, the softer and less crispy edge. My recommendation is to be careful not to overbake the cookies! When you remove them from the oven it may seem they aren’t done, but that’s OK, and they really are.
Galletas Príncipe Blandas, Preparadas Sin Aceite De Palma En Casa
When they are done, they should look paler in the centre and shouldn’t look completely cooked. As they cool, they will settle.
The lower it is, the softer the cookie will be in general and the flatter it will be as well. The higher, the chewer they will be. A too high temperature can result in a very hard cookie base. A midpoint is what allows for that perfect balance between soft, chewy and crispy.
This chocolate chip cookie recipe makes quite a few cookies, but the cool thing is that the dough can be frozen. I always make a full batch, I bake the ones that I am going to eat (or give away) and freeze the rest. This is great for craving strikes, if we have guests or if we go as a guest to someone’s place and want to bring them something.
Receta De Cookies Americanas » Cooking Time
What does the process look like? Once you’ve shaped all the cookies, place the ones you are going to freeze on a non-stick tray (or regular tray with parchment paper) and freeze them for about 30 minutes so that they harden (if they sit longer than that don’t worry, but don’t forget about them!). After this time, transfer the cookies to an airtight container or freezer-safe bag (preferably reusable silicone or reused plastic bag).
When you are ready to bake them, while the oven is preheating, place the cookies on a baking tray and follow the regular baking process that I explain in the recipe :). This short time they spend sitting outside of the freezer will ensure they are not rock hard when they hit the oven, which will allow them to spread out nicely during baking.
These cookies will last fairly well for about a week in an airtight container. However, as time goes by, the crunch disappears and the chocolate hardens. To at least get the chocolate melty again, you can heat them in the microwave for a few seconds or as my friend Llorenç taught me when I gifted here wife with them as a secret Santa present, if you have them with hot tea or coffee, place the cookie on top of the cup or mug for a few seconds ;).
Varias Galletas Americanas Blandas Apilables, Vainilla, Terciopelo Rojo Y Chips De Chocolate Negro En Una Mesa Rústica. Copie El Espacio Para Texto O Receta
If you have a problem with your cookies looking too chubby compared to how you see them here, it could be for several reasons:
If you just want them flatter, I wouldn’t refrigerate the dough unless it’s too soft (if it’s too soft, then refrigerate it for just a few minutes), then bake it from being at room temperature. The less cold the dough is, the less solidified the butter in it is as well, thus the cookie will spread faster during baking resulting in a thinner cookie.
On the one hand, it could be because the dough is too “warm”, and therefore soft. For example in summer, the dough can soften quite quickly if leaving it at room temperature for a bit. Baking the dough when it’s soft has a high chance of spreading out over the tray.
El Blog De Eliseta #elisetactiva: Galletas Crujientes Con Chocolate
On the other hand, the texture of the butter when we cream it with the sugar also has an impact. It has to be soft to the touch, but not melted.
To begin with, you can use the chocolate type that you like the most, white and milk are fine, just keep in mind that the result won’t be exactly the same. You can also use nuts: walnuts, hazelnuts, pecans… to go with the chocolate or replace it completely. Other ideas are Reese’s as I mentioned above, smarties, sprinkles, M&M’s… Whatever you rather :). In any case though, dark chocolate is what makes them really Classic American Style Cookies.
If you make this Classic Chocolate Chip Cookies recipe, be sure to leave a comment and rate it. Hearing from you iseverything! Oh, and don’t forget to tag me onInstagram, I absolutelyloveseeing your creations. Happy cooking!
Cookies En Thermomix, Receta De Galletas Americanas Con Chips Y Pepitas De Chocolate
These Classic Chocolate Chip Cookies are soft and chewy in the centre and crispy around the edge and they have puddles of chocolate everywhere! They are truly authentic and come out perfect every time!
Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and tag@on Instagramand hashtag it#.Aquí vuelvo con una receta perfecta para el verano (guiño, guiño): ¡¡¡COOKIES!!! y no solo eso... ¡¡¡COOKIES BLANDITAS!!! Como ya mencioné en alguno de mis otros posts de galletas, me encantan las soft-baked cookies, es decir, las que se quedan super blandas en lugar de crujientes.
La verdad es que me costó siglos encontrar una receta que me diera unos resultados decentes, pero desde que encontré el blog deSally McKinney, mi búsqueda ha terminado. Ay, esta mujer... Tiene todos los tipos de cookies que te puedas imaginar, ¡TODOS LOS TIPOS! ¡Es el paraíso de los cookieaholics! Y no podía ser de otra manera, siendo ella lo americanísima que es. Así que os recomiendo totalmente que os paséis por allí, porque además de hacer charcos de babas en vuestro suelo, aprenderéis inglés (no puedo evitarlo, me sale la vena teacher).
Has Probado Alguna Vez Las Galletas De Cookies N'cream?
Hice estas galletas hace unos meses para mis compis de la academia un sábado que tuvimos que trabajar (yo y mi manía de propagar la diabetes) y aunque les gustaron a todos, hubo alguien cuya opinión fue: My God, they are to die for, o lo que es lo mismo Están de muerte. Ese alguien es mi querída Sophie, quien desde ese momento me recuerda de cuando en cuando que le debo otra hornada.
Tengo que advertiros que el tiempo de horneado es súper corto con el objetivo de que no queden duras. Incluso vais a pensar que están crudas pero ¡no os fiéis de la vista cuando se trata de cookies! Nos va a engañar porque, creyendo que están sin cocer estaréis tentados a dejarlas 5 minutos más y si hacéis ésto, os garantizo que tendréis que ir al dentista para que os reponga un diente. Ésto es así porque recién sacadas del horno están bastante endebles, pero al enfriarse se endurecerán, por lo que cuanto menos tiempo honrneéis, mejor os quedarán. Ahora, si os gustan crujientes la cosa es diferente...
3. En un bol, mezclamos la mantequilla con el azúcar hasta que no quede ningún grumo. Añadimos el huevo y la yema y por último la vainilla. Mezclamos todo muy bien hasta que esté homogéneo.
Receta: Cookies Americanas De Chocolate
4. Con ayuda de una espátula, vamos incorporando poco a poco los ingredientes secos hasta que se integren bien y finalmente añadimos los chips.
5. Formamos una bola con la masa, la envolvemos en flim transparente y la metemos en la nevera de 2 horas hasta un máximo de 3 días.
6. Transcurrido ese tiempo, sacamos la bola del frigorífico y la dejamos atemperar unos 10 minutos, mientras el horno se calienta a 160º.
Cookies De Chocolate Sin Gluten. Galletas Americanas De Chocolate Para Celíacos
7. Formamos una especie de torres de masa poniendo dos cucharadas de ésta, una encima de la otra y colocamos unos pocos chips más por encima para que se vean tras el horneado. Hacemos torres estas torres para que la galleta quede gruesa, ya que con el calor del horno se aplanará.
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