Jeanette van den Berg se resep
Ingredients
• 1 cup unsalted butter (at room temp)• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs
• 2 1/2 tsp vanilla extract
• 2 1/2 cup AP flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 cups Chocolate Chips
• 1 cup heavy cream
• 8 oz bittersweet chocolate
Instructions
1. Preheat your oven to 350 degrees
2. Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated.
3. Chill the dough in the refrigerate for 2 hours. Scoop out a 1/4 cup size of dough and roll it into a ball. Roll it around in some Chocolate Chips and place on a parchment lined baking sheet. Place 6 cookies on a sheet since they will spread due to their size. Bake for 12-14 minutes until just slightly golden around the edges. Remove from oven and let rest on the baking sheet. *Note* The might look a little under baked in the middle – but don’t fear!! They will continue to bake a bit once removed from the oven.
4. While the cookies are cooling, go ahead and make the ganache.
5. In a small pot, bring the cream to a low simmer. Remove from heat and stir in the bittersweet chocolate with a wooden spoon until fully incorporated. Dip half of each cookie into the ganache and set on parchment paper to dry
Ingredients
• 1 cup unsalted butter (at room temp)• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs
• 2 1/2 tsp vanilla extract
• 2 1/2 cup AP flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 cups Chocolate Chips
• 1 cup heavy cream
• 8 oz bittersweet chocolate
Instructions
1. Preheat your oven to 350 degrees
2. Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated.
3. Chill the dough in the refrigerate for 2 hours. Scoop out a 1/4 cup size of dough and roll it into a ball. Roll it around in some Chocolate Chips and place on a parchment lined baking sheet. Place 6 cookies on a sheet since they will spread due to their size. Bake for 12-14 minutes until just slightly golden around the edges. Remove from oven and let rest on the baking sheet. *Note* The might look a little under baked in the middle – but don’t fear!! They will continue to bake a bit once removed from the oven.
4. While the cookies are cooling, go ahead and make the ganache.
5. In a small pot, bring the cream to a low simmer. Remove from heat and stir in the bittersweet chocolate with a wooden spoon until fully incorporated. Dip half of each cookie into the ganache and set on parchment paper to dry
