Chocolate Chip Cookies - Estados Unidos.

Receita (I) - Chocolate Chip Cookies / Biscoitos com Chocolate

> 1 xícara de manteiga ou margarina, amolecida
> 1 / 2 copo de açúcar granulado
> 1 / 2 xícara de açúcar mascavo firmemente leve
> 1 ovo grande
> 1 colher de chá de extrato de baunilha
> 2 xícaras de farinha de trigo
> 1 / 2 colher de chá de bicarbonato de sódio
> 1 / 8 colher de chá de sal
> 12-oz [340 g] mini-pacote de chocolate
> 3 / 4 xícara de nozes picadas (opcional)

Preparo

1. Pré-aqueça o forno a 350 ° F [175 º C].
Em uma tigela grande, bata a manteiga e o açúcar até formar um creme, batendo no ovo e baunilha.


2. Em uma tigela média, misture a soda, a farinha o fermento e o sal, misturando em mistura desnatada. Misture o chocolate em pedaços e o mini fermento, se estiver usando.


3. Amontoe colheres de massa de aproximadamente 2 polegadas [5 cm] separadas em folhas do bolinho. Cozer de 10 a 13 minutos, ou até que as bordas estejam ligeiramente douradas e os centros estão ainda moles.


4. Esfrie 1 minuto em folhas; esfriar completamente em cremalheiras de fio. Conservar em recipiente bem coberto.
Rendimento: cerca de 3 dúzias de cookies

Receita (II)

1 cup (16 tablespoons) unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour
1 cup quick-cooking or old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt or 3/4 teaspoon regular table salt
3 cups semisweet chocolate chips

Instructions

1. Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
Beat together the butter and sugars until smooth.
Add the egg, egg yolk, and vanilla one at a time, beating well after each.

2. Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.Stir in the chocolate chips.

3. Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4" to 3") cookies; and ateaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2") cookies.
Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.

4. Bake the cookies for 12 to 17 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan.

5. Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.
Yield: 20 to 100 cookies, depending on size.