Helga’s Chocolate Chip Cookies
- 120 g sugar
- 140 g brown sugar
- 140 g butter, room temperature
- 1 egg
- 240 g hvedemel
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 tsp vanilla sugar
- 150-200 g chocolate chips or chunks
Method
Beat the sugar, brown sugar, vanilla sugar and butter together to a uniform mass. It takes approx. 5 minutes.
Add eggs and beat again.
Mix the flour, baking powder, baking soda and salt together in another bowl.
Add the flour mixture a little at a time while beating on low speed. Be careful not to overbeat here, the batter should just come together.
Fold the chocolate into the batter and mix well.
Refrigerate the dough min. 1 hour - preferably until the next day.
Divide the dough into 70 g pieces and roll them into balls.
Put the balls on a baking sheet with baking paper - there must be a good distance between them.
Bake the cookies in the middle of the oven at 175 degrees (top and bottom heat) for 16 minutes
(15 min=slightly soft, 16 min=regular, 17 min=crisp)
Take out the cookies and put them on a baking tray with baking paper.
Cool 15 minutes.
Remove the cookies from the baking paper and let them cool completely on the baking rack.
Store in an airtight container.
Chocolate could be mixed or exchanged with nuts and raisins.
