Zutaten für Chocolate Chip Twinkle Cookies
- 1 cup (2 sticks) softened unsalted butter
- 1 cup powdered sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ cup cornstarch
- ½ teaspoon salt
- 1 cup sweetened shredded coconut
- 1 cup chocolate chips
- ¾ cup granulated sugar
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Zubereitung von Chocolate Chip Twinkle Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Gradually add 1 cup powdered sugar, mixing until well combined.
- Beat in 1 large egg yolk and 1 teaspoon vanilla extract.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, ½ cup cornstarch, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup sweetened shredded coconut and 1 cup chocolate chips.
- Shape the dough into 1-inch balls.
- Place the dough balls onto the prepared baking sheets. Lightly flatten each ball with the bottom of a glass dipped in granulated sugar.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
23g
Fat
23g
Carbs
4g
