{"id":10680,"date":"2014-11-05T19:50:19","date_gmt":"2014-11-05T18:50:19","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/2014\/11\/05\/double-chocolate-chip-cookies\/"},"modified":"2016-04-12T19:38:39","modified_gmt":"2016-04-12T18:38:39","slug":"double-chocolate-chip-cookies","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/uncategorized\/double-chocolate-chip-cookies\/","title":{"rendered":"Double chocolate chip cookies"},"content":{"rendered":"<p><a href=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/cookies5.jpg\"><br \/>\n<\/a> <img decoding=\"async\" class=\"aligncenter size-large wp-image-10125\" src=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/cookies12.jpg\" alt=\"cookies1\" width=\"428\" height=\"640\" srcset=\"https:\/\/anneauchocolat.dk\/wp-content\/uploads\/cookies12.jpg 428w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/cookies12-200x300.jpg 200w\" sizes=\"(max-width: 428px) 100vw, 428px\" \/><\/p>\n<p><em>These double chocolate chip cookies will become your new favorite addiction. Chocolate rich, crunchy and slightly soft in the middle with golden chunks of the blond Dulcey chocolate from Valrhona.<\/em><\/p>\n<p><strong>Double chocolate chip cookies<\/strong><br \/>\n12 cookies<\/p>\n<p>45 g butter<br \/>\n50 g dark chocolate, Guanaja 70% from Valrhona<br \/>\n150 g sugar<br \/>\n1 egg<br \/>\n55 g\u00a0plain flour<br \/>\n30 g cocoa powder, from Valrhona<br \/>\n1\/4 tsp baking soda<br \/>\n1\/4 tsp salt<br \/>\n50 g Dulcey blond chocolate from Valrhona<\/p>\n<p>Melt the butter in a casserolle. Chop the chocolate and let it melt in the butter. Cool slightly down. Whisk together the chocolate mixture with sugar and the egg. Fold in flour, cocoa powder, baking soda and salt. Chop the Dulcey chocolate and add it to the cookie dough. Form balls of the dough and place them on a baking tray lined with parchment paper with a good distance between each other. Flatten them by pressing them with a hand. Bake at 175 degrees Celsius for 12-15 minutes, till they have obtained their crackling surface.\u00a0<a href=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/cookies5.jpg\"><img decoding=\"async\" class=\"aligncenter\" src=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/cookies5.jpg\" alt=\"cookies\" width=\"428\" height=\"640\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>These double chocolate chip cookies will become your new favorite addiction. Chocolate rich, crunchy and slightly soft in the middle with golden chunks of the blond Dulcey chocolate from Valrhona. Double chocolate chip cookies 12 cookies 45 g butter 50 g dark chocolate, Guanaja 70% from Valrhona 150 g sugar 1 egg 55 g\u00a0plain flour&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/anneauchocolat.dk\/en\/uncategorized\/double-chocolate-chip-cookies\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1635,1],"tags":[],"class_list":["post-10680","post","type-post","status-publish","format-standard","category-cakes","category-uncategorized","entry","has-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10680","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/comments?post=10680"}],"version-history":[{"count":3,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10680\/revisions"}],"predecessor-version":[{"id":10683,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10680\/revisions\/10683"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=10680"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=10680"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=10680"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}