تكفون ابغ ترجمة لوصفتين الله يسعدها الى تترجمها

السلام عليكم ورحمة الله وبركاتة

كيفكم يا بنات ان شاء الله بخير ودى منكم خدمة صغيرة ابغاكم تترجمون لى وصفتين

للكوكيز اخذتهم من موقع اجنبى وانا فى اللغة الأنجليزية مييييح :44:

فقلت مالى غير الله وبنات حواء يساعدونى فى ترجمتها تكفووووووووون محتاجتها ضرورى قبل العيد

لأنى من عشااق الكوكيز وابغ اكشخ فيهم عند زوجى :arb:

والى تترجملى الطريقتين ان شاء الله ما انساها من الدعاء فى يوم عرفة

وهذى الوصفتين

Ingredients
Makes about 3 dozen
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 pound good-quality milk chocolate, 4 ounces coarsely chopped and 4 ounces cut into 1/4-inch chunks
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
Directions
Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.



Ingredients
Makes about 2 dozen
1 1/4 cups all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon baking soda
7 tablespoons unsalted butter, room temperature
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
3 tablespoons sour cream
3/4 cup semisweet chocolate chips
3/4 cup milk-chocolate chips
Directions
Preheat oven to 350. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand. Cover, and freeze for 10 minutes.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes.
Menus and More Ideas for This Recipe
Menus:
Grilled Pork Chops with Tomatoes and Creamed Corn