Hope you’re all doing good! I’m back with a recipe, that I developed recently.
An eggless recipe on some chewy chocolate chip cookies. I’ve made them several times for now, and my family and friends love them (I do too, of course) 😉
This recipe makes 12 cookies.
Ingredients, I’ve listed them after the instructions order, to make it easier for you:
0,5 dl cane sugar
2 dl brown sugar
1 tea spoon salt
1 dl coconut oil, melted
0,5 dl unsaltedbutter, melted
0,6 dl full fat milk
1 tea spoon vanilla beans or vanilla sugar
3 dl tipo 00 flour
1 tea spoon baking powder
100 g chocolate chips
First, preheat the oven to 180 degree celsius (hot air).
Take a bowl, add all the ingredients from part 1, and mix it all together with a fork.
Now, add all the ingredients from part 2, and whisk for a few minutes.
Fold in the two ingredients from part 3, and finally fold in the chocolate chips.
Let the dough rest for a half an hour, covered.
With an ice cream scoop form small balls of the dough, place them on a baking sheet (on a baking plate) evenly spaced, and bake for 12 minutes. If you want the cookies crispier and less chewy, bake for 15 minutes instead.