(To 30 cookies)
-120 gr of butter.
-1 Teaspoon of vanilla extract.
-1 box of prepared Chocolate Chip Cookies (Gluten)
Betty Crocker brand
The elaboration of these cookies or cookies is really simple and in less than 1 hour we will have lists for breakfast or snack. So we started mixing in a bowl the butter (at room temperature), along with the egg and the vanilla extract. Once all the ingredients well incorporated add the preparation,(better to do it twice), and mix very well until you get a homogenous mass.
We prepare the oven at 160 ° C and place on the tray, paper baking. With the mass we do small balls and then already on the oven tray them pressed a bit down, or chafamos them slightly. We will leave a significant gap between mass and mass in tray, place 2 rows with three masses in my case (6 cookies per batch).
Baked (tray in the middle part) about 12-14 minutes or until you see that the edges begin to be golden brown. Remove from oven, let cool a few seconds and carefully, since cookies are very soft, and they could break spent the paper baking the cookies over to a grid to cool completely.
I leave some of the tips that I have found here and which I think is very interesting and has taken into account:
. Let the ingredients always use at room temperature.
. As I said before, leaving a good gap between cookie and cracker, otherwise is they could paste between them or not brown evenly.
. You always have to cool down tray between round and round. In my case refrigerate it by wetting it with cold water and then dry it before attaching the new oven paper.
. Once removed from the oven, carefully slip paper with cookies over, toward a rack to cool completely.
. When cookies are completely cool, store them in a completely sealed container to keep well for as long as possible.
Easy, simple and always to hand the possibility of making cookies with chocolate chips, crisp on the outside and tender and fluffy on the inside.
If you lose you… are finished and not testing!