When I started making my chocolate chip cookies my digital scale stopped working so I decided to proceed in a 100% American way: for the first time I used the “cups” system! To be honest I never loved it that much but after today I changed my mind! Try these soft and chewy chocolate chip cookies perfect also as ice cream cookies sandwiches.
– 1 cup of butter (220g)
– 3/4 cup of granulated sugar (150g)
– 3/4 cup of brown sugar (165g)
– 2 cup of flour (256g)
– 1/4 cup of potato starch (35g)
– 1 cup of chocolate chips (180g)
– 1/2 cup of ground hazelnuts (70g)
– 2 big eggs
– 1 1/2 teaspoon of baking soda
– 1 teaspoon of salt
In a bowl, whisk together the butter, the brown sugar and the granulated sugar until light and fluffy. Add the eggs one at time, each one mixed in completely before adding the next.
Pass through a sieve the flour, the potato starch, the salt, the baking soda. Add them to the butter dough and mix slowly. Stir in the chocolate chips and the hazelnuts.
Put the dough in a plastic wrap and leave it in the fridge for 30 minutes.
Preheat the oven to 175° C (347° F).
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Bake until cookies are golden around the edges (20 minutes).
The best way to savour your cookies in summer is to fill them with a delicious ice cream!!!