Everyone has a go-to cookie/biscuit recipe. Nel’s is mine, and as usual, I made two batches, one for my honey and one for myself as I can’t eat chocolate - I KNOW. Here’s how it went:
Nel's Chocolate Chip Cookies, ala Arnie's Carob Chip Cookies |
ARNIE’S/NEL’s CAROB CHIP COOKIES
· 125g Nutilex (room temperature is best)
· 2/3 cup /135g brown sugar, firmly packed (sometimes I use less or maple syrup)
· 1 tsp vanilla essence
· 1 egg (room temperature)
· 3/4 cup / 110 g whole-wheat flour
· 1/2 tsp bicarb soda
· 1 1/4 cups / 110g rolled oats
· 3/4 cup / 140g carob chips, I’m currently using Sunspire
*I also mess around with this recipe A LOT. Today I added ground flax seeds and rye flour.
*I also mess around with this recipe A LOT. Today I added ground flax seeds and rye flour.
DAMIEN’S CHOCOLATE CHIP COOKIES
· 125g Nutilex (room temperature)
· 2/3 cup /135g brown sugar, firmly packed
· 1 tsp vanilla essence
· 1 egg (room temperature)
· 3/4 cup / 110 g whole-wheat flour
· 1/2 tsp bicarb soda
· 1 1/4 cups / 110g rolled oats
· 3/4 cup / 140g dark chocolate chips or just dark chocolate chopped up
METHOD
1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper // or alfoil.
2. Beat nutilex, brown sugar and vanilla essence in a large mixing bowl with electric beaters until pale and creamy.
3. Add the egg and beat until combined.
4. Sift flour and bicarb together, then use a wooden spoon to mix it into the butter mixture with the rolled oats and choc/carob chips.
5. Drop tablespoons of the mixture onto the prepared baking tray about an inch apart to allow for spreading and flatten slightly.
6. Bake for 15 minutes or until golden and cooked through.
7. Stand on baking tray for 2-3 minutes before transferring to a wire rack to cool. Repeat with the remaining mixture.
8. Store in an airtight container for up to 1 week (if they last that long).
Here’s to Sunday and a great beginning to the new week.
With love,
Adrianna
Adrianna