Biscuits and chocolate peps NYC style

Ingredients:

2 1/4 cups of food to use

1 cup in a bicarbonate of soda café

1 cup in a private café

1 tasse of beurre non salé, ramolli

3/4 cup of sugar granulé

3/4 cup of fresh raw sugar

1 cup in an extra vanilla café

2 large ouufs

2 cups of semi-sucrose chocolate

Instructions:

Prechauffez your four to 375°F (190°C).

There is a whole lot of water, the fouetter ensemble of the farine, the bicarbonate of soude and the other. More than that.

In a large bowl, the beer batter, the granulated sugar, the roux sugar and the vanilla extract are mixed together. Ajoutez œufs, one à la fois, and batten bien après chaque ajout.

Add more milk to the milk, and use it so that it removes the chocolate chips.

Place the cuillères in the soup arrondies of pâte on non-graisier cuisson dishes, without allowing 2 pouces of space to enter the biscuit.

Leave it on for 8 to 10 minutes, or use it when the board is connected.

Retire the four and laisser refroidir les biscuits on the feuille of the cuisson pendant a few minutes before the transferrer on a support filter to refroidir complete.