Úgy lĂĄtszik ez egy ilyen csokis hĂŠtvĂŠge. A legutĂłbbi  csokis-epres muffin utĂĄn ma ismĂŠt csokisra vĂĄgytam: mĂŠghozzĂĄ cookie-ra. SikerĂźlt is megtalĂĄlnom a tĂśkĂŠletes csokis cookie receptjĂŠt, itt. Nem tudok tippeket adni a szokĂĄsos cookie-problĂŠmĂĄkra, hogy mitĂľl terĂźl, mitĂľl nem, mitĂľl reped meg a teteje, mitĂľl nem.  Ez Ă­gy sikerĂźlt, mind a kinĂŠzetĂŠvel, mind az Ă­zĂŠvel, mind az ĂĄllagĂĄval happy vagyok. Én Ă­gy kĂŠszĂ­tettem. 

1 csĂŠsze: 250 ml

115 gr margarin

1 csĂŠsze barnacukor

1 tk. vanĂ­lia esszencia

2 tojĂĄs

1 1/4 csĂŠsze liszt

2 tk. sĂźtĂľpor

1/2 tk. ĂľrĂślt fahĂŠj

csipet sĂł

1/2 csĂŠsze holland kakaĂłpor

1 csĂŠsze ĂŠtcsokicsepp

TetejĂŠre:

csokicsepp

jĂŠgcukor

1. A sĂźtĂľt 180 fokra elĂľmelegĂ­tjĂźk ( hĂľlĂŠgkeverĂŠses), tepsit kibĂŠleljĂźk sĂźtĂľpapĂ­rral.

2. Egy tĂĄlban elkeverjĂźk a szĂĄraz anyagokat: liszt, sĂł, sĂźtĂľpor, fahĂŠj, kakaĂłpor.

3. A vajat a cukorral habosra keverjĂźk, egyenkĂŠnt beledolgozzuk a tojĂĄsokat, a vanĂ­liĂĄt.  HozzĂĄadjuk a szĂĄraz anyagokat majd beleforgatjuk a csokit.

4. EgymĂĄstĂłl tisztes tĂĄvolsĂĄgra halmokat helyezĂźnk a tepsire egy fagyikanĂĄl segĂ­tsĂŠgĂŠvel ( max. 6 cookie/ adag) ĂŠs kicsit ellapĂ­tjuk Ăľket. ElĂľmelegĂ­tett sĂźtĂľben 12-14 percig sĂźtjĂźk, de ez sĂźtĂľfĂźggĂľ. Mikor mĂĄr reped a teteje ĂŠs nem terĂźl tovĂĄbb ( cĂŠlszerĂť 2 percenkĂŠnt lesni be a sĂźtĂľ ablakĂĄn)akkor vegyĂźk ki. Nagyon puha lesz, de 5 percig hagyjuk a tepsiben ĂŠs utĂĄna tegyĂźk rĂĄcsra, ahol tovĂĄbb tudnak hĂťlni. AlapszabĂĄly a cookie-nĂĄl, hogy ne sĂźssĂźk tĂşl, kĂźlĂśnben betoncookie lesz a jutalmunk, amit aztĂĄn mĂĄr csak kekszgolyĂłnak bedarĂĄlva tudunk megmenteni az enyĂŠszettĂľl. 

After the best chocolate muffin I managed to bake the best chocolate cookie ever today. I have always been looking for a good cookie recipe which is soft enough but not too soft, flat enough but not like a coin and cracked enough on top. This is exactly what I wanted.  The recipe adapted from here.

1/2 cup ( 115 gr) butter, unsalted ( margarine)

1 cup dark brown sugar

2 eggs

1 tsp vanilla essence

1 1/4 plain flour

pinch of salt

2 tsp baking powder

1/2 tsp ground cinnamon

1/2 cup cocoa powder ( Dutch)

1 cup dark choc-chip

For topping:

dark choc-chip

pearl sugar

1. Preheat the oven to 180 Celsius and line a baking tray with baking parchment.

2. In a bowl mix the dry ingredients: flour, salt, baking powder, cocoa powder, ground cinnamon.

3. With an electric mixer mix butter and sugar, add the eggs one by one and vanilla. Mix until smooth. 

4. Add dry ingredients to wet ones and fold choc chip in.

5. Scoop large amounts of dough onto the baking tray ( I used an ice cream scoop) flatten them a bit with your hands, top with pearl sugar and choc chip and bake for 10-14 mins depending on your oven. Leave them for 5 mins on the tray then transfer to a wire rack to cool.

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