Cookies vs. Cookies

In questi giorni si fa un gran parlare di cookies, e no, non quelli a cui tutti noi siamo felici di pensare, quelli da pucciare nel latte al mattino, da sgranocchiare la sera davanti alla tv o da andare a cercare spasmodicamente per lo spuntino di mezzanotte.

Non quei cookies croccanti e golosi, insomma, ma i cookies che quotidianamente ci permettono di risparmiare tempo durante la navigazione in internet (i cosiddetti cookie tecnici), quelli che ci consentono di inserire sui nostri siti video di Youtube, widget di Facebook e altre amenità (cookie di “terze parti”), ma anche quelli che identificano i nostri gusti e ci mostrano banner e materiali più affini a noi (cookie di profilazione – che non ho ancora capito come funzionano, visto che a me fan sempre vedere cose di cui non mi importa una cippa).

In soldoni questo è ciò che ho capito dei cookies, e ho capito che la Legislazione Italiana in materia non solo si è adeguata alla Normativa Europea (cosa buona e giusta, visto che arriviamo con un certo ritardo), ma anche alla nostre care abitudini da “ufficio complicazioni affari semplici”, imponendo a tutti i detentori di siti di avvisare il visitatore dell’utilizzo di cookies con scritte ben evidenti e con una scelta a priori di accettazione dei cookies, che può essere efficacemente riassunta così:

Illustrazione di Daniel Cuello
Illustrazione di Daniel Cuello

Inutile dire che questa normativa ha gettato il mondo dei blogger (e non solo) nel panico più totale: chi ha cercato di raccapezzarsi leggendo a destra e manca, chi ha fatto quel che ha saputo/potuto, chi ha consultato una task force composta da esperti informatici, avvocati di grido e pure Mc Gyver (che con un gamberetto ed un elastico ci salverebbe da un Olocausto nucleare), e chi, come me, prima si è adeguato e poi ha deciso che, cookie per cookie, era meglio cominciare a pesare gli ingredienti giusti ed infornarne una trentina.

Chocolate Chips Cookies

La ricetta originale è di Marina de La tarte Maison, dei cookies adocchiati taaaanto tempo fa e finalmente provati.. e ne è valsa assolutamente la pena!

PS. Qui è anche dove vi consiglio spassionatamente di non buttare mai le scatole di latta, perché sono bellissime, sono utili sempre e per sempre, e perché di solito hanno colori e fantasie bellissime in grado di dare nuova vita anche alla più banale delle fotografie. In queste foto, la scatola dei Baicoli veneziani.

Chocolate chip cookies

Di Pubblicata:

  • Resa: circa 30 biscotti
  • Preparazione: 10 minuti
  • Cottura: 10 minuti
  • Pronta In: 50 minuti

Ingredienti

Istruzioni

  1. In una terrina, sbattete leggermente l’uovo con i due tipi di zucchero, aggiungete quindi il burro fuso e il sale.
  2. In un’altra ciotola, mescolate la farina con il bicarbonato. Unite i due composti fra loro, aggiungete il cioccolato tritato ed impastate brevemente.
  3. Con le mani (all'occorrenza inumidite) formate delle palline grandi come una una noce, schiacciatele leggermente e disponetele ben distanziate su una placca coperta da carta forno.
  4. Fate riposare i biscotti già formati per almeno 5/10 minuti in frigorifero, ma anche mezz'oretta (soprattutto se le temperature sono alte)
  5. Preriscaldate il forno a 190°C.
  6. Cuocete per 8-10 minuti in forno già caldo, facendo attenzione che non scuriscano troppo.
  7. Sfornate e fate raffreddare prima di toglierli dalla teglia (sono molto fragili), quindi fateli raffreddare completamente su una gratella.

DOWNLOAD THE ENGLISH RECIPE (PDF) BY CLICKING HERE

Cookies finale

52 pensieri su “Cookies vs. Cookies

  1. Piaciuti? 🙂
    Confesso di essermi affidata al mio amico super tecnico che mi ha risolto la cosa in un baleno… altrimenti avrei deciso di sfornare cookies al cioccolato, così tanto per consolarmi!

    Grazie per esserti affidata a me e Agnese, buon we!

  2. bbbbboni!!!! io ho modificato la ricetta di Lauren Evans, che sulle ricette americane non delude mai… ma dovrò provare anche questa versione!!!

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