AuthorBiteSizedA decadent chocolate cookie crisp!
In a blender or a food processor, combine flour, light brown sugar, muscovado sugar, salt, and baking soda. Process until combined.
Add cold butter and pulse to form a dry dough.
Transfer the cookie dough to a large bowl.
Add beaten egg and vanilla extract and stir well. the mixture will be crumbly and dry at this stage.
Once the wet ingredients have been absorbed fold in the dark chocolate chips. Knead the mixture by hand until it comes together like classic dough.
Portion the cookies and arrange them in a baking tray with parchment paper. Leave about 2-3 inches between cookies to account for the spread.
Bake in a preheated oven at 180°C/350°F until thin and golden brown for about 16 minutes. When done cool the cookies directly on the baking sheet until room temperature.
Continue cooling for an hour more. The cookies will not be fully crisped until then.
Ingredients
Directions
In a blender or a food processor, combine flour, light brown sugar, muscovado sugar, salt, and baking soda. Process until combined.
Add cold butter and pulse to form a dry dough.
Transfer the cookie dough to a large bowl.
Add beaten egg and vanilla extract and stir well. the mixture will be crumbly and dry at this stage.
Once the wet ingredients have been absorbed fold in the dark chocolate chips. Knead the mixture by hand until it comes together like classic dough.
Portion the cookies and arrange them in a baking tray with parchment paper. Leave about 2-3 inches between cookies to account for the spread.
Bake in a preheated oven at 180°C/350°F until thin and golden brown for about 16 minutes. When done cool the cookies directly on the baking sheet until room temperature.
Continue cooling for an hour more. The cookies will not be fully crisped until then.
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