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Cookies with chocolate chips

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Cookies with chocolate chips

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Tempo de preparo

1 hour(s)


15 servings


  • Flour | 355 g
  • Butter | 250 g
  • Yeast | 1.5 teaspoon
  • Baking soda | 1 teaspoon
  • Vanilla essence | 1 teaspoon
  • regular sugar | 175 g
  • Brown sugar | 125 g
  • Chocolate chips or chunks | 200 g
  • Eggs | 2 unit(s)
  • Pinch of salt | 1 unit(s)


  1. Preheat the oven to 170ºC (medium oven).
  2. In the mixer, place the butter, sugars, eggs and vanilla essence and beat until you form a light, fluffy and homogeneous cream (if your mixer has different beaters, preferably use the paddle or paddle).
  3. Meanwhile, in a bowl, sift the remaining dry ingredients (flour, bicarbonate, yeast), and mix.
  4. Put the mixer on low speed and add the dry ingredients and chocolate chips, letting it beat just a minute to become a homogeneous mass.
  5. Line a wide baking sheet with parchment paper or release spray.
  6. Use an ice cream scoop to scoop up “balls” of dough and place on the baking sheet, leaving plenty of space between them, as cookie dough tends to spread while baking.
  7. If you prefer, you can use individual molds to bake the cookies, as I did in the photo above to ensure standardization of size and height due to the packaging. Don't forget to use the release spray on the molds!
  8. Bake for 15 to 20 minutes, until golden. If you're not sure if they're ready, take one out and taste it. It should be crispy on the outside and soft on the inside, but cooked through, without a raw dough taste.
  9. Tip: at the time of serving, if it is already completely cold, heat it for 30 seconds in the microwave, for the chocolate to melt.

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