½ cup granulated sugar (100 g)
¾ cup earthy colored sugar (165 g), pressed
1 teaspoon salt
½ cup unsalted spread (115 g), liquefied
1 teaspoon vanilla concentrate
1 ¼ cups generally useful flour (155 g)
½ teaspoon preparing pop
4 oz milk or semi-sweet chocolate lumps (110 g)
4 oz dull chocolate piece (110 g), or your inclination
In a huge bowl, whisk together the sugars, salt, and spread until a glue structure without any bumps.
Speed in the egg and vanilla, beating until light strips tumble off the whisk and stay for a brief timeframe prior to falling once again into the combination.
Filter in the flour and heating pop, at that point crease the blend with a spatula (Be mindful so as not to overmix, which would make the gluten in the flour harden coming about in cakier treats).
Overlap in the chocolate pieces, at that point cool the mixture for in any event 30 minutes. For a more extraordinary toffee-like flavor and more profound tone, cool the mixture short-term. The more drawn out the mixture rests, the more unpredictable its flavor will be.
Preheat stove to 350°F (180°C). Line a preparing sheet with material paper.
Scoop the batter with a frozen yogurt scoop onto a material paper-lined preparing sheet, leaving in any event 4 inches (10 cm) of space among treats and 2 inches (5 cm) of space from the edges of the dish so the treats can spread equally.
Prepare for 12-15 minutes, or until the edges have begun to scarcely brown.
Cool totally prior to serving.