During the 1930s, Ruth Graves Wakefield, the owner of Toll House Inn in Massachusetts, created chocolate chip cookies, that even exists today with sooo many different variations.
Paylaştığım tarif, her zamanki gibi benim uyarlamam. 🙂 İstediğiniz kabuklu yemişi, tercih ettiğiniz çikolatayı kullanarak bu kurabiyeyi kişiselleştirmeniz çok kolay.
ingredients
- 60 gram tereyağı, oda ısısında
- 60 grams sugar
- 30 grams strained yogurt, room temp
- 1 egg at room temp
- 2 tbsp grape molasses
- 1 tsp vanilla extract
- 50 g flour
- 100 grams whole wheat flour
- 1 tbsp cocoa
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 3/4 tsp baking soda
- 60 grams walnut, chop
- 120 grams bittersweet chocolate chip
preparation
- Whip butter and sugar in a mixer at medium speed.
- Mix in yogurt.
- Add egg, molasses and vanilla extract, blend.
- Sift both flours, cinnamon, salt and baking soda. Add the bran left in the sieve to the mix. Add to the butter mix in 3 portions, blending well after each addition.
- Fold in walnut & chocolate chip with a spatula.
- Rest the dough in the fridge for 15-30 min.
- Use a scoop to make consistently even-shaped cookies, drop them apart on a parchment paper lined tray. Use a fork to flatten out a bit.
- Put into 410°F (210°C) preheated oven. Turn it down to 355°F (180°C), bake for 10-12 minutes. They'll be soft, will color and crack a bit. Remove from the oven. Move to wire rack for cooling.
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
EN 
TR