American cookies with soft centers and crispy edges, enriched with flaked milk chocolate and dark chocolate chips. A simple recipe for making twelve delicious treats at home, just like those from a bakery.
Work the softened butter with the brown sugar and granulated sugar, using a whisk first and then a spatula, until you obtain a creamy mixture.
Add the eggs and vanilla flavoring, then mix with the whisk until they are fully incorporated into the butter and sugar mixture.
Add the flour, baking soda, baking powder, cornstarch, and salt, gradually incorporating them with a spatula without overworking the dough.
Add the flaked milk chocolate and dark chocolate chips, distributing them evenly throughout the dough.
Form irregular mounds using an ice cream scoop or a spoon and place them on a baking tray lined with parchment paper, leaving plenty of space between them.
Let the mounds rest in the refrigerator for 10–15 minutes. Meanwhile, preheat the oven to 180 °C in conventional mode.
Bake the cookies for approximately 16 minutes, until the edges are slightly golden and the centers are still soft.
Remove the cookies from the oven and let them cool slightly on the tray for at least 5–10 minutes before transferring them to a wire rack.
Ice cream scoop
Store in an airtight container at room temperature for 3–4 days. To keep them longer, freeze the shaped cookies or the baked cookies once completely cooled.
To achieve soft-centered cookies, do not extend the baking time beyond the indicated duration: when freshly removed from the oven, they should still be slightly soft in the center and will firm up as they cool.
Stati Uniti d'America
| Energy (kcal) | 434.04 |
| Carbohydrates (g) | 50.22 |
| of which sugars (g) | 25.74 |
| Fat (g) | 23.95 |
| of which saturates (g) | 13.72 |
| Protein (g) | 6.69 |
| Fibre (g) | 1.66 |
| Salt (g) | 0.11 |
