Читать книгу American Girl Cookies - American Girl - Страница 19

MAKES ABOUT 32 COOKIES

Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, using an electric mixer, beat the buer, brown sugar, and granulated sugar on medium speed until well blended, about 2 minutes. Add the eggs and vanilla and beat on low speed until well combined. Turn off the mixer and scrape down the bowl with a rubber spatula. Add about half of the flour mixture and mix on low speed just until blended. Add the rest of the flour mixture and mix again just until blended. Turn off the mixer, add the chopped chocolate, and stir with a wooden spoon until the chocolate is evenly mixed into the dough.

Drop heaping tablespoons of the dough onto the prepared cookie sheets, spacing the mounds about 3 inches apart. Bake 1 cookie sheet at a time until the cookies are light golden brown on top, 10 to 12 minutes. Remove the sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool completely and serve.

2 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt

1 cup (2 sticks) unsalted buer, at room temperature¾ cup firmly packed light brown sugar¾ cup granulated sugar2 large eggs2 teaspoons

vanilla extract

4 ounces (about ⅔ cup) semisweet or biersweet chocolate, roughly chopped4 ounces (about ⅔ cup) milk chocolate, roughly chopped4 ounces (about ⅔ cup) white chocolate, roughly chopped

Tril-Choolat-Chun Cookie

Packed with chunks of dark, milk, and white chocolate, these cookies are a triple threat. If you like, you can use ⅔ cup each of semisweet, milk chocolate, and white chocolate chips instead of chopping chocolate blocks.

18