Galletas de chispas de chocolate

Serves 18
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Directions

  1. 1Toast butter until it gets an amber color.
  2. 2Toast butter until it gets an amber color.
  3. 3Toast butter until it gets an amber color.
  4. 4Add brown and granulated sugar.
  5. 5Add brown and granulated sugar.
  6. 6Add brown and granulated sugar.
  7. 7Mix well.
  8. 8Mix well.
  9. 9Mix well.
  10. 10Add one egg and one yolk.
  11. 11Add one egg and one yolk.
  12. 12Add one egg and one yolk.
  13. 13Add vanilla.
  14. 14Add vanilla.
  15. 15Add vanilla.
  16. 16Add flour, salt, and baking soda.
  17. 17Add flour, salt, and baking soda.
  18. 18Add flour, salt, and baking soda.
  19. 19Mix with a spatula until you have a cookie dough.
  20. 20Mix with a spatula until you have a cookie dough.
  21. 21Mix with a spatula until you have a cookie dough.
  22. 22Add chocolate bar.
  23. 23Add chocolate bar.
  24. 24Add chocolate bar.
  25. 25Mix the chocolate into the dough.
  26. 26Mix the chocolate into the dough.
  27. 27Mix the chocolate into the dough.
  28. 28Cover with plastic film and refrigerate one hour before baking.
  29. 29Cover with plastic film and refrigerate one hour before baking.
  30. 30Cover with plastic film and refrigerate one hour before baking.
  31. 31After dough has rested, portion it into 40g balls.
  32. 32After dough has rested, portion it into 40g balls.
  33. 33After dough has rested, portion it into 40g balls.
  34. 34Bake at 180 degrees Celsius for 12 to 13 minutes.
  35. 35Bake at 180 degrees Celsius for 12 to 13 minutes.
  36. 36Bake at 180 degrees Celsius for 12 to 13 minutes.

Ingredients

  • mantequilla
  • mantequilla
  • mantequilla
  • azúcar morena
  • azúcar morena
  • azúcar morena
  • azúcar granulada
  • azúcar granulada
  • azúcar granulada
  • 1 huevo
  • 1 huevo
  • 1 huevo
  • 1 yema
  • 1 yema
  • 1 yema
  • vainilla
  • vainilla
  • vainilla
  • 1.75 taza harina
  • 1.75 taza harina
  • 1.75 taza harina
  • sal
  • sal
  • sal
  • bicarbonato de sodio
  • bicarbonato de sodio
  • bicarbonato de sodio
  • chocolate en barra
  • chocolate en barra
  • chocolate en barra

Equipment

potbowlwhiskspatulabaking sheetoven

Tips

  • Toast the butter until it gets an amber color.
  • Refrigerate the dough for one hour before baking.
  • Pre-portion the dough into 40g balls.
  • Bake at 180 degrees Celsius for 12 to 13 minutes.