A mixture of flour for all uses and semolina gives these biscuits a thick and rubbery unique consistency. Semolina helps to create crispy edges and a slightly stopped center and contributes to the splendid golden color of the biscuits. We also added two types of chocolate and a sprinkling of flawed salt for a sophisticated version of a basic recipe.
Cookies with Semolina chocolate chips
It makes about 24 biscuits
- 1 cup (227 grams) not salty butter, softened
- 1 cup (220 grams) light brown sugar firmly*
- ½ cup (100 grams) granulated sugar
- 2 large eggs (100 grams), ambient temperature
- 2 spoons (8 grams) Vanilla extract
- 1½ cups (188 grams) Flour for all uses
- 1½ cups (225 grams) Semolina flour*
- 1 teaspoon (5 grams) Sodium bicarbonate
- 1 teaspoon (3 grams) Kosher salt
- 6 ounce (170 grams) dark chocolate, approximately chopped
- 6 ounce (170 grams) Drops of milk chocolate
- Garnish: Shakes sealed
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Assign a baking tray circled with parchment paper.
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In the bowl of a support mixer equipped with the palette attack, beat the butter and sugars at medium speed until soft, from 2 to 3 minutes, stopping to scrape the sides of the bowl. Add the eggs, one at a time, beating well after each addition and stopping to scrape the sides of the bowl. Beat vanilla.
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In an average bowl, beat flours together, baking soda and Kosher salt. With the low -speed mixer, gradually add the mixture of flour to the mixture of butter, beating until combined. Beat the chopped chocolate and chocolate chips until combined. Using a 3 tablespoon spring scoop, scoop dough (about 50 grams each) and positioned on the prepared pan. Cover and keep in the refrigerator for at least 2 hours or until night.
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Preheat the oven to 375 ° F (190 ° C). Cooking line with parchment paper.
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Place the 2 -inch dough away on prepared pans. Garnish with sea salt, if you wish.
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Cook until golden, from 10 to 13 minutes, rotating the pans halfway through cooking. Leave the pans to cool for 5 minutes. Remove from the pans and let it cool completely on the stars. Keep in an airtight container for a maximum of 3 days.
