And after chocolate chip scones not I could forget the classic series: the typical American cookies, soft-hearted and the crunchy surface, studded with dark chocolate chips that contrast well the sweet taste of cookies and a light but delicious coconut aftertaste. From dunking strictly in cold milk, I recommend!
Recipe: Chocolate chip cookies
Ingredients:
• 60 g butter, slightly softened
• 1 large egg at room temperature
• 130 grams of flour 00
• 50 grams of sugar (full) cane
• 50 g sugar
• ½ teaspoon baking powder
• 35 grams of dried grated coconut
• 60 grams of drops chocolate (or chocolate chips)
Ingredients:
• 60 g butter, slightly softened
• 1 large egg at room temperature
• 130 grams of flour 00
• 50 grams of sugar (full) cane
• 50 g sugar
• ½ teaspoon baking powder
• 35 grams of dried grated coconut
• 60 grams of drops chocolate (or chocolate chips)
Put in a bowl the butter and both sugars and beat with electric mixer until creamy. Stir in the egg and beat until well blended, add the flour sifted with baking powder, coconut and chocolate drops or flakes. Mix everything together (preferably with a hook or spiral K) until the mixture is very creamy and smooth. Cover two baking sheets with the appropriate paper and preheat the oven to 180 degrees. With the help of two spoons, take a little 'and cut the dough into balls, place them well apart and press them lightly on the surface. Bake for 10 min. or until cookies are golden brown not. Let cool and serve warm or cold. Keep in a tin for 2-3 days. For 25 cookies.
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