Milk chocolate is great for all consumers – it makes amazing hot drinks, cakes, and of course cookies. But it has one feature – it melts very quickly at high temperatures, and sometimes burns. Therefore, in order to make high-quality cookies with pieces of milk chocolate, very often they use milk chocolate bars, and thermostable chocolate drops. Their price, however, is very high, so in this recipe we will take the simplest milk chocolate, but reduce the cooking temperature from the usual 180 to 170 degrees, and we will get an amazing aromatic cookie.
Ingredients of chocolate chip cookie bars
- butter 150 g
- flour 175 g
- brown sugar 150 g
- egg 1 pc.
- milk chocolate 90-100 g
- baking powder 1 tsp
- vanillin to taste
- 1/2 tsp salt
Read More : CHEWY BROWN SUGAR CHOCOLATE CHIP COOKIE RECIPE
Take your favorite milk chocolate. I tried to cook with tiles from different companies, and the result is always consistently excellent – the chocolate does not burn, and the pieces retain their shape.
This recipe uses brown sugar because it has a bright caramel flavor that perfectly complements the chocolate biscuit flavor. But if you don’t have brown sugar on hand, don’t worry – you can replace it with the same regular white sugar. Let’s lose the elegance of taste, but what can we do, but we will cook cookies.
One of the most important ingredients in this recipe is quality butter. We choose butter that has a bright milky taste and a pleasant aroma. In no case do we replace it with margarine or spread – they will spoil the taste of the finished cookie.
With a different amount of ingredients, I get 3 baking sheets, i.e. exactly 36 cookies.
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