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上一篇 / 下一篇  2016-06-16 11:03:39

Eating cookies aint never gonna make you skinny, but it does make you feel that wee bit better knowing its gluten free. Who in their right mind could say no to anything Chocolate, specially if it looks that good. As for me, I wouldn’t mind the regular gluten cookie either, only that I’d probably just stick to having one or two. Whereas one could easily have a couple of more of these Mathematics Summer Courses. Specially if one is gluten free for health reasons. These cookies, you probably wouldn’t be able to tell the difference, they taste so good, you’d rather have them this way. That is, if you like them, gooey n chewy, slightly dense , crackling on the outside and soft on the inside.

There are some tips you might want to follow …

The Sweetness : The Chocolate you use will decide the quantity of sugar you need. A really sweet cookie can really kill it for me. So if you use semi sweet chocolate then stick to 1/2 cup of sugar, if you use a very dark chocolate, you could add a little more sugar. Completely your call.

The cookie dough : Once the cookie dough is ready, it may be a little runny. Runny batter / dough will result in flat cookies, so I would recommend you let it sit for a few minutes till it turns lumpy. Place tablespoon fulls on a cold sheet and bake for just about 12 minutes not more.

The Baking Mat : I used a silicon mat, and try using a cooking spray or a very light brush of butter. This will prevent the cookies from sticking to the mat.

Hope you enjoy making and devouring this as much as I have.

Pre heat the oven to 180°C and keep your baking mat ready. Melt the butter and 227 gms chocolate in a microwave safe bowl. Let it cool slightly. Meanwhile sift together the flours, salt and baking powder. In your stand mixer beat together the vanilla, eggs and sugar till light and fluffy. Add to it the melted cooled chocolate and mix well, fold in the flour mix gently. Now add the chocolate chips and give it a good stir and let it stand for 5-10 mins. Once the mix looks a little dry, place tablespoon fulls on the greased baking mats and bake for 10 mins for soft and 12 mins for perfect cookies. You might have to make a couple of batches. Cool and store in an air tight container


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