from 'quinoa 365'
ingredients for 36 cookies
用料
| butter/coconut oil | 1 cup (250 mL) |
| white or cane sugar | 1½ cups (375 mL) |
| egg | 2 |
| pure vanilla extract | 1 tsp (5 mL) |
| quinoa flour | 2 cups (500 mL) |
| unsweetened cocoa powder | ¾ cup (185 mL) |
| baking soda | 1 tsp (5 mL) |
| salt | ½ tsp (2 mL) |
| semisweet chocolate chips | 1 cup (250 mL) |
Double chocolate cookie的做法
Preheat the oven to 350°F (180°C).
Cream the butter and sugar in a large bowl. Blend in the eggs and vanilla and stir until the mixture has a smooth consistency.In a separate bowl, combine the flour, cocoa, baking soda and salt. Add the flour mixture to the butter mixture and blend well. Stir in the chocolate chips. Roll into 1¼-inch (3 cm) balls. (If the dough is too soft to roll, place in the freezer for about 20 minutes.)
Place the balls 2 inches (5 cm) apart on a large, ungreased baking sheet and flatten slightly with the palm of your hand. bake on the center oven rack for 8 to 10 minutes. The cookies will be puffy and soft when removed from the oven but will flatten when cool. Allow the cookies to set for at least 1 minute on the baking sheet before removing to cool on a rack. Store in a sealed container for up to 1 week or freeze for up to 1 month. You can also freeze rolled unbaked cookies in a sealed container or plastic bag until needed; simply thaw before baking.
小贴士
Chewy Chocolate Chip Cookies
2¼ cups (560 mL) quinoa flour
½ tsp (2 mL) baking soda
1 cup (250 mL) butter, softened
¾ cup (185 mL) white or cane sugar
¾ cup (185 mL) packed brown sugar
1 tsp (5 mL) salt
2 tsp (10 mL) pure vanilla extract
2 large eggs
1½ cups (375 mL) semisweet chocolate chips
❤Preheat the oven to 350°F (180°C). Grease a large baking sheet or line with parchment paper.
❤Mix the flour and baking soda in a small bowl and set aside.
❤In a large bowl, blend the butter and sugars until smooth and fluffy. Add the salt, vanilla and eggs and mix until well blended. Stir in the flour mixture and blend well. Mix in the chocolate chips.
❤Roll the dough into 1-inch (2.5 cm) balls and place 2 inches (5 cm) apart on the baking sheet.
❤Bake on the center oven rack for 8 to 10 minutes. The cookies will be puffy and soft when removed from the oven, but will flatten when cooled. Allow the cookies to sit for 1 minute before removing from the pan to a rack to cool completely. Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.