Allergy Information: nuts, egg, gluten
Prep time: 15 min | Cook time: 15 minutes
Incredibly easy and quick to make, and always a success: the chocolate chip cookies! Got mom and dad coming over unexpectedly? Or want grandma to be blown away by your baking skills? Here’s your remedy. The original recipe doesn’t contain nuts, and if you’re allergic to them or just don’t have them at home, you can also leave them out. However, sweet-savory nuts such as pecan or macadamia add an extra dimension to these. Great for tea-time, coffee-time, as a dessert or whenever you want. Start filling that cookie jar, it’ll be empty before you know it…
serves about 15 cookies (depending on size)
- 130 gr. Butter/ Margarine (I use the liquid Blue Band or organic Natufood brands which are free of lactose)
- 170 gr. Coconut Blossom sugar
- 1 tsp. Vanilla-essence
- 1 egg
- 1 tbs. Rice milk or Almond milk
- 220 gr. Spelt flour
- 1 tsp. Baking powder
- 200 gr. Pure chocolate (or replace by cacao nibs)
- 100 gr. Nuts of choice, pecan nuts and macadamia nuts are great options
Easy does it. Pre-heat the oven to 180 C and cover a large oven rack (if you have a small oven, use two or bake the cookies in 2 rounds) with baking paper. Mix butter with sugar in a large bowl. Add the vanilla essence, followed by a whisked egg. Stir in the milk. Add the flour and baking powder and scoop it through. Finally, cut the chocolate and nuts into smaller bits and use a fork to blend through. That’s it! Fool-proof, huh?
Now, if your oven isn’t that big, you really want to go for two rounds of baking. If you make the cookies too thick, they won’t get that crunchy bite you’re looking for. Use a spoon to get some dough, and then evenly press them onto the baking paper. Make sure they’re about 3 cm apart. Press the cookies down and spread until they’re about 3-4 cm thick. Put them in the oven for about 15 min, until they’re golden brown. Let cool for about 30 min, and then enjoy them while the chocolate is still liquid. Mmmmyummy!