Ingredientes para Midnight Cookies
- Unsalted Butter
- Light Brown Sugar
- All Purpose Flour
- Unsweetened Cocoa Powder
- Baking Soda
- Table Salt
- 2 large eggs
- Vanilla Extract
- 2 cups chocolate chips
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Cómo preparar Midnight Cookies
- In a standing mixer fitted with the paddle attachment, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar on low speed until light and fluffy (at least 5 minutes).
- In a separate bowl, whisk together 2 ¼ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Add 2 large eggs and 1 teaspoon vanilla extract to the butter-sugar mixture. Beat on low speed until just combined.
- Gradually add half of the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Add the remaining dry ingredients and 2 cups chocolate chips, mixing on low speed until just combined. Do not overmix.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 12-14 minutes, or until the edges are set and the tops begin to crack. The centers should still be slightly soft.
- Let the cookies cool on the baking sheets for 15 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, store in an airtight container at room temperature for up to 3 days. Serve cold and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
102g
Fat
40g
Carbs
12g