michel145
1Preheat oven to 180 degrees and lightly grease a couple of baking sheets.2Mix flour with chocolate (cocoa) butter and egg in a large bowl. It can be with your hands or beat with electric mixer on low speed. the dough should be thick.Tip: Remember to pre-melt the butter. And if you want to help children you can knead with your hands instead of using an electric mixer.3Add chocolate chips and mix with a spoon wooden spoon. You can substitute chocolate chips for any other extra of your choice.4On trays, placed dough portions, separated about 5 cm. each other, remember that cookies will grow during baking.5Bake cookies for 10-12 minutes or sparks until they are ready. The furnace temperature will depend on the power rating, but recommended 180ºC.6Let stand for one minute in the tray; then you remove them with a spatula and let cool completely, if possible, on wire racks. Keep chocolate chip cookies at room temperature in a tightly covered container
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Valebug
Mix the ingredientswhile butter is put together, not very cold and cut into cubes with a cup of sugar, and begins to merge with the spatula until well mixed. Then add two eggs, but one by one, take your time. They also must be at room temperature. Add two teaspoons vanilla extract and then the dry ingredients. First, half of the flour, half cup of milk and the other half of the flour. Sobrebata not mass, but integrates all very well, that a lump of flour is not delicious on the cupcake. Fill the containerPut it on pirotines already in the special tray for cupcakes. These can get them at any supermarket or market, like the pirotines. Paloma Casanave used this time the size No. 7. Put the piece of chocolate on the bottom and then with a scoop of ice cream for all measurements are equal, take the dough. Bake the cupcakesPreheat oven to 185 degrees Celsius for 20 or 25 minutes cupcakes goal for another 20 minutes. To find out if they are ready, insert a metal stick in the quequito. If it comes out clean, they are already at their best, so take them out and let them cool for 20 minutes. If you see that are very cooked, do not let cool in pan. Prepare meringueIn a bowl mix sugar and less than a quarter teaspoon cream of tartar. This takes bath and two egg whites are added. Beat the mixture until the sugar is dissolved. Know if you are ready if to catch a little bit of frosting or meringue, no longer feel the grains of sugar. Beware cook the eggs. Lift the frostinghalf teaspoon vanilla is added (Paloma Casanave uses a colorless, but if you can not get it, you can use the classic) and beat until triple in volume. You know you are ready because if you lift the beater, merengue keep the peaks. the sleeve is filled with frosting. If you do not have one, you can use a bag, but it is thick and very clean, only you have to cut the corner. Decorate the cupcakesTo decorate a little sleeve and pressed a small hill on the cupcake meringue is done. And on top you can put sprinkles or colored lentejitas. Look at the different options market dragees. You can also use grated chocolate. To do this, put the chocolate in the refrigerator for a few minutes and grate.Mixmiks
Add two teaspoons vanilla extract and then the dry ingredients. First, half of the flour, half cup of milk and the other half of the flour. Sobrebata not mass, but integrates all very well, that a lump of flour is not delicious on the cupcake.
Fill the containerPut it on pirotines already in the special tray for cupcakes. These can get them at any supermarket or market, like the pirotines. Paloma Casanave used this time the size No. 7.
Put the piece of chocolate on the bottom and then with a scoop of ice cream for all measurements are equal, take the dough.
Bake the cupcakesPreheat oven to 185 degrees Celsius for 20 or 25 minutes cupcakes goal for another 20 minutes. To find out if they are ready, insert a metal stick in the quequito. If it comes out clean, they are already at their best, so take them out and let them cool for 20 minutes. If you see that are very cooked, do not let cool in pan.
Prepare meringueIn a bowl mix sugar and less than a quarter teaspoon cream of tartar. This takes bath and two egg whites are added. Beat the mixture until the sugar is dissolved. Know if you are ready if to catch a little bit of frosting or meringue, no longer feel the grains of sugar. Beware cook the eggs.
Lift the frostinghalf teaspoon vanilla is added (Paloma Casanave uses a colorless, but if you can not get it, you can use the classic) and beat until triple in volume. You know you are ready because if you lift the beater, merengue keep the peaks.
the sleeve is filled with frosting. If you do not have one, you can use a bag, but it is thick and very clean, only you have to cut the corner.
Decorate the cupcakesTo decorate a little sleeve and pressed a small hill on the cupcake meringue is done. And on top you can put sprinkles or colored lentejitas. Look at the different options market dragees. You can also use grated chocolate. To do this, put the chocolate in the refrigerator for a few minutes and grate.Mixmiks