Milk chocolate is delicious in hot drinks, cakes, and, of course, cookies, and it’s great for everyone. However, it has one flaw: it melts quickly at high temperatures and can burn. As a result, milk chocolate bars and thermostable chocolate drops are frequently used to make high-quality cookies with pieces of milk chocolate. However, because their price is so high, we’ll use the most basic milk chocolate in this recipe and reduce the cooking temperature from 180 to 170 degrees, yielding an amazing aromatic cookie.
Ingredients of chocolate chip cookie bars!
butter 150 g
flour 175 g
brown sugar 150 g
egg 1 pc.
milk chocolate 90-100 g
baking powder 1 tsp
vanillin to taste
1/2 tsp salt
Take your favorite milk chocolate and melt it in your mouth. I’ve tried cooking with tiles from various companies, and the results are always excellent – the chocolate doesn’t burn, and the pieces keep their shape.
Brown sugar is used in this recipe because it has a bright caramel flavor that pairs well with the chocolate biscuit flavor. If you don’t have any brown sugar on hand, don’t worry; you can use regular white sugar instead. Let us sacrifice the elegance of taste, but what can we do but bake cookies?
Quality butter is one of the most important ingredients in this recipe. We select butter with a pleasant aroma and a bright milky flavor. We never use margarine or spread to replace it because the taste of the finished cookie will be ruined.
I get 3 baking sheets from a different amount of ingredients, which equals exactly 36 cookies.
