CCC – Choco Chip Cookies

English down below.

Tale recept je tako enostaven, da sploh ne vem kaj bi “bluzil” zakaj sem se ga lotil. No pa bom vseeno. Od tete sem dobil cel zaboj megalomanskih orehov. Takih zares velikih in kvalitetnih. Še posebej mi je všeč, kako na koncu enostavno odstraniš “olupek”. Po mojem bi jih komot lahko prodajal. Tako, da… Siva ekonomija you’re welcome.

Chocolate chip wallnut cookies

  • 3/4  lončka belega sladkorja (150g)
  • 3/4 lončka rjavega sladkorja (150g)
  • 1 lonček masla (200g)
  • 1 lonček orehov (220g)
  • 2 lončka čokoladnih kroglic
  • 2 majhni jajci
  • 2 1/4 lončka moke (300g)
  • 1 žličko sode
  • 1 žličko vanilje
  • 1 žličko soli

Segrej pečico na 180°C. Z električnim mešalnikom zmešaj maslo (sobne temperature), sladkor, jajci in vanilijo, dokler ne dobiš homogene mase. V drugi posodi zmešaj moko, sol in sodo. Dodaj čokoladne koščke in grobo nasekljane orehe ter premešaj. Vse skupaj zmešaj v veliki posodi, da ponovno dobiš homogeno maso. Daj testo v hladilnik za najmanj 4 ure, lahko pa ga pustiš tudi do 72 ur. Z žlico oblikuj kroglice in jih daj na papir za peko ter pusti prostor okoli kepic približno 5 cm. Peci 8-10 minut oz. dokler niso zlato rjavi in pusti, da se ohladijo. Sem rekel, da je enostavno.

Cookie power!

Chocolate chip wallnut cookies

This recipe is so waaay easy, that I don’t even know if I should write down why I baked them in the first place. Well, I will anyway. My aunt got me a whole box of homegrown megalomanic-giant wallnuts. They’re really big and good quality nuts. Especially I like how easy you can remove the bitter peel.

For loads of cookies:

  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 cup unsalted butter
  • 1 cup walnuts
  • 2 cups chocolate chips
  • 2 small eggs
  • 2 1/4 cups all-purpose flour
  • 1 ts baking soda
  • 1 ts vanilla
  • 1 ts salt

Preheat the oven to 180°C ( 375°F). Combine the sugar, butter and eggs in a large bowl, until you get a smooth texture. In a seperate bowl mix the flour, baking soda and salt and stir in the nuts and chocolate chips. Combine with the butter mix.

Put the mixture into the fridge for atleast 4 hours and up to 72 hours. After you chilled the dough, spoon it onto a ungreased cooking sheet, 2 inches (5cm) apart.  Bake 8 to 10 minutes or until light brown. Cool a bit and let them cool of on a wire rack. Like I said, it’s easy.

Cookie power!

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