AuthorBiteSizedA cookie overloaded with Pinoy chocolates!
In a medium bowl, sift and whisk together all-purpose flour, cake flour, baking powder, and baking soda. Set aside.
In a large mixing bowl cream the cold butter using a hand mixer. Add the vanilla extract, brown sugar, and granulated sugar and mix until everything is well incorporated.
Gradually add the dry ingredients and beat the mixture at a low speed.
Add the chopped Flat Tops, Chocnut, and Chocomallows.
Add the eggs and beat until fully combined and smooth.
Portion the dough into large balls. And freeze them for at least an hour to develop the flavors of the cookie dough.
Preheat the oven to 180C/350F and bake a batch for 26 minutes. When done remove from the oven and let it cool before serving.
Ingredients
Directions
In a medium bowl, sift and whisk together all-purpose flour, cake flour, baking powder, and baking soda. Set aside.
In a large mixing bowl cream the cold butter using a hand mixer. Add the vanilla extract, brown sugar, and granulated sugar and mix until everything is well incorporated.
Gradually add the dry ingredients and beat the mixture at a low speed.
Add the chopped Flat Tops, Chocnut, and Chocomallows.
Add the eggs and beat until fully combined and smooth.
Portion the dough into large balls. And freeze them for at least an hour to develop the flavors of the cookie dough.
Preheat the oven to 180C/350F and bake a batch for 26 minutes. When done remove from the oven and let it cool before serving.
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