Unfortunately, due to time constraints, I'm just getting into blogging quite irregularly, so I'm late for my contribution to the World Cookie Day on March 25th./
My favorite cookies were made again, rather classic
250 g soft butter with 250 g brown raw cane sugar creamy. Mix 2 eggs and 2 tsp vanilla extract thoroughly.
In a separate bowl 300 g of flour , 1/2 tbsp soda and 1 tsp salt .
Mix the flour mixture just under the butter mixture.
Finally, add 300g chopped chocolate to taste .
I had my last one US visit chocolate chips in the milk and semi-sweet varieties and took 150 g each.
A baking tray with baking paper lay out and form a little table tennis ball sized balls of dough, place on the baking paper and lightly press. There must be enough space between the dough balls so that you only get about 6 pieces on a baking tray.
Bake in preheated oven at 175 ° C top and bottom heat or 160 ° C convection oven for about 8-10 minutes. The cookies should be crispy on the edge, but still soft on the inside.
Allow to cool on the baking tray for about 5 minutes, then allow to cool completely on a wire rack and then pack airtight.