Being a mom of 4 made me bake a lot of cookies, but I found out that I never shared any recipe yet on my blog. So this is the one I wanted to start with. Crunchy in the edges and gowey in the center. The taste is justvexcellent.
Update October 29th 2023.
Good to know. There are just excellent dairy free.
Watch how those little wonders came out
This week end for shabbath, (Our jewish resting day) I asked the kids what “munchies” will they want? They answered me cookies!! Shabbath is usually a dairt free day. I meant it is a little more complex than that, but to make a long story short, we can’t eat milk just after a meat meal. And because meat is one of the main dishes served those 2 days, we try every week to find some new dairy free sweets ideas. So I want and adapted this recipe to a dairy free version. Substitute the butter by the same amount of coconut oil. And you will have a lactose free outstanding cookie. Wow! What a delicious flavor come out from it. Coconut and chocolate go very well together. You should try this version as well. This recipe is so well balanced that after the dairy free version, my next move is to try the gluten free version by using allond flour instead of flour. But i will update tou on that when it comes . All that’s been said, I guess we can get to the recipe of those little wonders.
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For 12-15 cookies
1/2 cup very soft butter (dairy free or coconut oil)
1/2 cup light brown sugar. 110.g
1/2 cup sugar 100.g
1 large egg 70.g (or maybe 2 small)
1 tsp vanilla extract
1 1/4 cup flour 150.g
1 Tbsp cornstarch 15.g
1/2 tsp baking soda 4.g
1/2 tsp salt
1 1/3 cup chocolate chip 200.g
1 cup chopped nut of your choices ( optional) 110.g
In the bowl of your stand mixer or with a whisk, start beating the butter with the two sugars until you have a nice creamy texture. You can’t miss it. Add the egg along with the vanilla and whisk. When it’s all incorporated, sift in the flour, baking soda, cornstarch, and salt .Mix all those new ingredients to the batter and finally add the chocolate chips and nuts if you want to add a nutty taste to it. I personally add pecan.
I used a soup spoon to scoop a spoonful of dough. Shape them into a ball and place them onto a baking tray cover with parchment paper. Leave a 3-inch space between each other and chill them at least 1 hour in the fridge. Shovel 15-18 minutes @325F 160C.
Just after finishing baking, chill them directly on a baking rack for 2-3 minutes and then, remove them from the baking sheet and finish on cooling them directly on a grill.
Interesting things to know. I put the first bash in the fridge to chill like the recipe ask for and the cookie came out crunchy on the edges and chewy on the inside. Then for the second bash, I didn’t let it chill and I put it directly in the oven. What a suprise!!! The cookie came out flat and ao very crunchy! They were excellent both ways. You will have now to choose what kind of texture you want for thise little wonder.
If you want to freeze the dough, form them as tou will bake them and place them in a plastic box, well sealed. Place them in the freezer and let them cool down at room temperature about 20 minutes before baking them. .
It is really a beautiful recipe I really loved it. With a glass of milk, when all the kids are sleeping, wondering if you are going to leave them some or just finish what ever left!!!!
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