Quick tip #2: How to make the center of the chocolate chip cookies soft? (Brzi savet #2: Kako da sredina kolacica sa komadicima cokolade u sredini bude mekana?)

Balls of dough in the freezer

1. Put the dough balls or bigger balls in the freezer for 30 to 60 minutes.

• Smaller balls: 25–35 g of dough in the freezer for 30–45 minutes.
• Medium balls: 40–50 g in the freezer for 45–60 minutes.
• Larger balls: 60–80 g in the freezer for 60–90 minutes.

2. If you are making thick cookies with a piece of chocolate in the center, 50-60g per ball is a good measure. Freeze them for about 60 minutes.

Baking directly from the freezer

3. Then immediately from the freezer, place them in round rings* (see note) on a baking sheet and bake immediately.

4. Bake at 175 °C, until the edges get a slight golden color, and the center remains soft. The time will depend on the size of the cookies.

Very soft middle of the cookies

5. Don't wait until the middle looks completely baked. When they come out of the oven, the center should look a little soft. They will cool down and set on a baking sheet.

Cooling cookies

6. After removing from the oven, leave them on the tray for 5-10 minutes to harden.

Note for round cookie rings

 Which ring size should I choose for which size of cookie? 

Choose a diameter ring:

• For 25–35 g of dough, a 6–7 cm ring.
• For 40–50 g of dough, a 7–8 cm ring.
• For 60–80 g of dough, a 8–9 cm ring.
• For 50–60 g of dough, a ring of 8 cm.

Suggestion:

Protein cookies with chocolate

Kuglice testa u zamrzivac 

1. Kuglice ili kugle testa staviti u zamrzivac na 30 do 60 minuta. 

• Manje kuglice: 25–35 g testa u zamrzivac 30–45 minuta.
• Srednje kuglice: 40–50 g u zamrzivac 45–60 minuta.
• Vece kugle: 60–80 g u zamrzivac 60–90 minuta.

2. Ako pravite debele kolacice sa komadicem cokolade u centru, 50–60 g po kugli je dobra mera. Zamrznuti ih oko 60 minuta.

Pecenje direktno iz zamrzivaca

3. Zatim ih odmah iz zamrzivaca staviti u okrugle prstenove* (vidi napomenu) na plehu i odmah peci.

4. Peci na 175 °C, dok ivice ne dobiju blagu zlatnu boju, a sredina ostane mekana. Vreme ce zavisiti od velicine kolacica.

Bas mekana sredina kolacica 

5. Nemojte cekati da sredina izgleda potpuno peceno. Kad izadju iz rerne, sredina treba da izgleda malo mekano. Ohladice se i stegnuti na plehu. 

Hladjenje kolacica 

6. Posle vadjenja iz rerne ostaviti ih na plehu 5–10 minuta da se stegnu.

Napomena za prstenove za pecenje kolacica

 Koju velicinu prstena da izaberem za koju velicinu kolacica? 

Izaberite prsten precnika:

• Za 25–35 g testa, prsten 6–7 cm.
• Za 40–50 g testa, prsten 7–8 cm.
• Za 60–80 g testa, prsten 8–9 cm.
• Za 50–60 g testa, prsten 8 cm.

Predlog: 

Proteinski keksici sa cokoladom