Chocolate Drop Cookies
110 g butter at room temperature
4 tablespoons of granulated sugar
1 pinch of salt
1 teaspoon of brown sugar
3 teaspoons of flour
1.5 teaspoons of chocolate chips
1 pack of baking powder (10 g)
Baking soda (5 g)
Take the room temperature butter in a bowl and mix it with a mixer. Then add the egg and mix the two ingredients.
Add sugar to it and mix all the ingredients with the mixer again. Add flour, baking powder and baking soda and mix them with a mixer and a little spatula.
It is necessary to make it as untouched as possible, so lastly, knead with your hand until all the ingredients are trapped in the flour and add the last drop of chocolate.
Stop kneading when the chocolate drops are evenly spread throughout the mixture. Cover it with cling film and leave it in the refrigerator for 30 minutes in case it has softened.
Line the greaseproof paper inside the tray. Place the cookie dough on the tray, leaving certain intervals from the spoonful of cookie dough.
We place them as 12 pieces. Since the cookies will spread, you need to place them so that there are spaces in between. Bake in a preheated 180 degree oven for 20 minutes.
You will see that it is slightly browned, then take it out of the oven. If you like crispy, you can cook it for 25 minutes. You can serve after cooling. Bon Appetit.