When I was a kid, my mum went to amazing lengths to make our Christmas so special. For days leading up to Christmas, it was a feast of delicious food and smells wafting from the kitchen. All well planned out, tasty, delicious and nourishing. There were lemon tarts, coffee panna cotta, fruit pudding, roasted meats, vegies, cookies and the never ending sweet aromas of chocolate, tangerine and cinnamon. All lovingly prepared for the family and anyone who stopped by.
When I had a family of my own, it was really important to me to continue my mums tradition of delicious food and open house for friends and family.
Which leads me to these choc chip cookies. I really do think that one of the worlds most delicious smells is freshly baked chocolate chip cookies. This recipe is delicious and one my Mum used to cook during the festive season. I will be frank here and say that these are filled with all those luscious ingredients that we traditionally cook with over Christmas. I have included a "clean" variation too.
I hope you try these and pls send me a picture of your version.
Dianne xx
TRADITIONAL VERSION
Ingredients
½ cup granulated sugar (100 g)
¾ cup brown sugar(165 g), packed
1 teaspoon salt
½ cup unsalted butter (115 g), melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour (155 g)
½ teaspoon baking soda
110g milk or semi-sweet chocolate chunks
110g dark chocolate chunks
Method
In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown.
Cool completely before serving.
Enjoy
CLEAN VERSION
Ingredients
1 and 1/4 cup monkfruit, coconut sugar or stevia
1 teaspoon salt
½ cup melted coconut oil (115 g)
1 egg
1 teaspoon vanilla extract
1 ¼ cups wholemeal spelt flour or almond meal
½ teaspoon baking soda
110g sugar free milk chocolate (Noshu brand)
110g sugar free dark chocolate (Noshu brand)
Method
In a large bowl, whisk together the sugar, salt, and coconut oil until a paste forms with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown.
Cool completely before serving.
Enjoy
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