Cookies turns crumbly — crispy and delicious. Much depends on the chocolate that you take, someone — it may turn out that it will melt and will remain after baking cream, and who — it hardens after baking and it will be pleasant crunch. I took the white porous chocolate and I have it completely melted and cookies was only his taste.
White Chocolate — 100 g
Butter — 140 g
Flour — 180 g
Sugar — 30g
Brown sugar — 50 g
chicken egg — 1
Baking powder — 1 teaspoon
salt — 1 pinch
1. chocolate cut into small cubes. Butter, beat the room temperature with white and brown sugar. Add the egg and stir.
2. Add the sieved flour with baking powder and salt and mix well. Finally add the chocolate pieces and gently distribute it throughout the mass.
3. remove the dough in the refrigerator for 30 minutes. Then we get it and, wetting your hands in cold water, rolls down small balls, about the diameter of a walnut. We spread the balls on a baking sheet, the laid paper baking at a great distance from each other. Bake 15 minutes in preheated 180 degree oven.