CHOCOLATE CHIP COOKIES
Two layers of cookie dough with huge chocolate chunks in it, with a layer of spread in the center, it’s really a little killer, you’ll love it! I won’t make you wait any longer, here is the recipe!
These gluten-free vegan cookies are simple and quick to prepare, the smell that emanates from the oven during baking is simply irresistible…
Cookies crispy on the outside and soft on the inside with generous chocolate chips! In just a few minutes…
This recipe does not contain gluten, eggs or dairy products which makes it vegan, so it is suitable for intolerant people and for those who wish not to consume these foods.
To make this recipe you will need an electric mixer. You can use a whip instead but you will need a lot of stamina!
Storage: You can keep the cookies for a few days in an airtight container, but they are best straight out of the oven!
You can also add crushed hazelnuts, for 20 cookies count about thirty hazelnuts that you incorporate at the same time as the chocolate. I hope you like this recipe, let me know in the comments!
1 1/4 cups of flour
3 TBSP of cornstarch1/2 TSP salt
1/2 TSP baking soda
1 cold stick of butter (1/2 cup)
6 TBSP of granul
6 TBSP brown sugar
1/2 TSP of vanilla extract
1 bag of semi-sweet chocolate chips. About 10-11 oz (or 1/2 a bag if you want less chocolate)
1/4 cup of walnut pieces (optional)
Preheat oven to 475°
Prepare baking sheets with parchment paper to prevent sticking
In the smaller mixing bowl, whisk together the flour, corn starch, salt, and baking soda
Cut stick of butter into smaller pieces (as seen in the video)
In the larger mixing bowl, combine the butter, sugar, brown sugar, egg, and vanilla extract
Gently stir the dry ingredients (flour, corn starch, salt, etc.) into the larger bowl with the
butter/egg/sugar mixture (as seen in the video)
Add in chocolate chips and optional walnuts.
Mix gently until fully combined
Using a full size spoon (tablespoon), make cookie dough balls and place them on the baking sheet
Bake for 6-7 minutes or until the tops of the cookies get golden/brown (keep you eye on them:)
Remove from the oven and let them cool (they’ll continue to cook on the inside while they cool)
For the softest cookies, eat them when they are warm, not totally cooled.