Chocolate chip cookies
I made these chocolate chip cookies for my daughter's kindergarten fair. It turns out very tender, biscuit-like and chocolatey. I baked it in a Madeleine mold to make it more interesting, but if you don't have one, you can easily bake it in a muffin mold, filling it one third full.
By the way, the kitten that's next to the cookies we bought at the same fair, he was knitted by another kid's mom. I fell in love with him at first sight! Isn't he wonderful?
Composition:
- egg – 1 pcs.
- sugar - 130 gr.
- honey - 50 gr.
- flour - 280 gr.
- cocoa powder – 30 gr.
- leavening agent - 10 gr.
- milk - 70 gr.
- cream butter - 165 gr.
Cooking chocolate chip cookies:
In a bowl, sift the flour, baking powder and cocoa powder.
In a separate bowl, whisk together the eggs, sugar, and honey until the mixture increases in volume several times. This one should take at least 5 minutes.
To the egg mixture, sift the dry ingredients and mix everything well, gradually adding the milk.
Then pour in the melted butter and mix again to fully incorporate it into the dough.
Heat the oven to 180 degrees.
Grease the madeleine molds well with butter and sprinkle with flour. (It is enough to do this once, then just place the dough in the mold and bake). If you don't have special madeleine molds, you can bake the cookies in cupcake molds, filling them one-third full.
Madeleines can be baked in muffin molds.
Fill the prepared madeleine molds two-thirds full with dough and bake in the preheated oven for 6-10 minutes. It is easier to use a pastry bag to pipe the dough.
Fill the molds with one-third of the dough and bake for 6-10 minutes.
Take the hot cookies out of the molds and cool on a rack.
Before serving, you can sprinkle with powdered sugar or cocoa powder.
Store in a tightly closed container for about 5 days.
Store in a tightly closed container for about 5 days.
Happy eating!
Be happy!
