Ingredients:
-1 and 1/3 cups – 220 gr flour
-½ teaspoon of baking powder
-½ teaspoon of baking soda
-½ teaspoon of salt
-½ Cup – 125 gr of butter without salt at room temperature

juanpe toffee chip

-½ Cup – 125 g of granulated sugar
-½ Cup – 105 grams of brown sugar
-1 large egg
-1 teaspoon of vanilla extract
-1 cup – 185 g of chocolate chips or candy chips

Elaboration:
Preheat the oven to 180 degrees.Sift the flour, yeast, the baking soda and salt in a bowl and reserve.
In a large bowl, using electric mixer at high speed, beat the butter until it is soft and fluffy and pale yellow. Add the granulated sugar and the brown sugar and continue beating until the mixture already not sticking when it rubs between the index finger and thumb. Add the egg and vanilla and beat on low speed until it is integrated, from time to time stop the mixer and scrape the sides of the bowl with a rubber spatula as needed.
Add the flour mixture to the mixture of butter at low speed or stirring with a spoon until blended. Add chocolate and nuts, if used, and again stir until blended so homogeneous.
With the Palm of your hands, shape dough into 2.5 cm balls (so that all are more or less equal we can use a soup spoon or a small ice cream scooper), put in the tray for baking taking care to leave a space between the cookies for about 5 cm.
We bake the cookies until they are golden brown around the edges, about 10-12 min approx. We passed them to the grid so that they cool completely.
To save them the best is a closed metal box

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Ingredients: -1 and 1/3 cups - 220 gr flour -½ teaspoon of baking powder -½ teaspoon of baking soda -½ teaspoon of salt -½ Cup - 125 gr of butter without salt at room temperature -½ Cup - 125 g of granulated sugar -½ Cup - 105 grams of brown sugar -1 large egg -1 teaspoon of vanilla...