Choco chip cookies
Serving Size
30-40 small size cookies
Prep Time
15 minutes
Cook Time
40 minutes
Ingredients
- 250g All-purpose flour or ( 125 g cake flour and 125g bread flour ) or (240g / T45 and 10g gluten powder)
- 150g unsalted butter, room temperature
- 1 tbsp coconut oil
- 1/3 tsp fine salt
- 1/2 tsp baking soda
- 150g brown sugar
- 80g granulated sugar
- 1 eggs
- 1 egg yolk
- 1 tsp maple syrup
- 1 tsp vanilla paste ( or vanilla extract )
- 1 tsp cocoa powder unsweetened (optional)
- 1 tsp grand marnier
- 150g semi-sweet chocolate chips
Instructions
- 1. Preheat oven to 180C degrees.
- 2. Mix together all dry ingredients, flour, salt, baking soda and cocoa powder.
- 3. Microwave the butter for about 30-50 seconds to just barely melt it. Put the melted butter and sugars into a medium bowl and beat with a hand mixer until creamy. Add the coconut oil, the egg, maple syrup, vanilla, grand marnier and beat them at medium speed beating well after each addition.
- 4. Sieve the flour, baking soda, cocoa powder and salt over the mixture. mix in with a wooden spoon. Stir in the chocolate chips.
- (Important : Store dough in an air tight container for about at least 2 hours in refrigerator before baking. )
- 5. Place small mounds of the mixture about 2 inches apart by using a teaspoon on the baking trays. Bake 8-12 minutes but do not over bake.
- 6. Remove from the oven and cool on trays. Store in an airtight container.
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Left side cookie : chilled for 2 hours. Right side cookie : Baked immediately without chilling.
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