Estes biscoitos fofos de chocolate são uma tentação irresistível que combina a textura macia por dentro com uma ligeira crocância por fora. A mistura dos dois tipos de açúcar – amarelo e branco – cria uma textura especial e um sabor mais complexo, enquanto as pepitas de chocolate garantem momentos de puro prazer em cada dentada.

Ingredientes

  • 1 ¼ chávena de farinha
  • ¼ colher de chá de sal
  • ¼ de colher de chá de bicarbonato de sódio
  • 7 colheres de sopa de margarina
  • ¼ chávena de açúcar amarelo
  • ¼ chávena de açúcar branco
  • 1 ovo grande
  • ½ colher de chá de extracto de baunilha
  • 3 colheres de sopa de natas ou leite
  • ¾ chávena de pepitas de chocolate

Preparação

  1. Pré-aquecer o forno.
  2. Misturar numa taça a farinha, o sal e o bicarbonato de sódio. Reservar.
  3. Bater a margarina e os dois tipos de açúcar até ficar cremoso. Adicionar o ovo e o extracto de baunilha. Juntar aos poucos a mistura da farinha e as natas(ou leite) e mexer bem. Envolver as pepitas e levar ao frigorífico por 10 minutos.
  4. Forrar o tabuleiro com papel vegetal. Com a ajuda de uma colher (de chá ou sopa) fazer vários montinhos. Levar ao forno até estarem assadas e douradas.

Here’s the English version of these irresistibly soft chocolate cookies below

Soft Chocolate Chip Cookies

These delightfully soft cookies strike the perfect balance between chewy centres and slightly crispy edges, creating the kind of texture that makes them utterly addictive. The combination of brown and white sugar is key to achieving their characteristic tenderness – the brown sugar adds moisture and a subtle caramel flavour, whilst the white sugar helps with spread and structure.

What makes these cookies particularly successful is the brief chilling period before baking, which prevents excessive spreading and helps maintain their lovely thick, soft texture. The addition of cream (or milk) also contributes to their tender crumb. These cookies are perfect for dunking in milk, sharing with friends, or simply enjoying warm from the oven when the chocolate chips are still gloriously melty.

Ingredients

  • 1¼ cups flour
  • ¼ teaspoon salt
  • ¼ teaspoon bicarbonate of soda
  • 7 tablespoons margarine
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 3 tablespoons double cream or milk
  • ¾ cup chocolate chips

Method

  1. Preheat the oven.
  2. Mix the flour, salt and bicarbonate of soda in a bowl. Set aside.
  3. Beat the margarine and both sugars until creamy. Add the egg and vanilla extract. Gradually add the flour mixture and cream (or milk) and mix well. Fold in the chocolate chips and refrigerate for 10 minutes.
  4. Line the baking tray with baking paper. Using a teaspoon or tablespoon, make small mounds. Bake until cooked and golden.