By, chris
1 min read
Bypaula shoyer, chris
These cookies are both chewy and crunchy; the outside is a little hard, but the centre remains soft. I double the recipe because these cookies disappear so fast.
Makes: 24–36 cookies
Preparation: 10 minutes
Baking: 44 minutes
Ingredients
● 115g bittersweet chocolate, broken into pieces
● 200g sugar
● 120ml vegetable oil
● 2 large eggs
● 3 tbsp vanilla sugar
● 40g unsweetened cocoa
● 1 tbsp potato starch
● 180g ground almonds
● ¼ tsp salt
● 170g chocolate chips
Method
● Preheat oven to 180°C. Line a baking sheet with baking parchment.
● Melt the chocolate in a bain marie or in the microwave. Remove from the heat, add the sugar and oil, and whisk well. Add the eggs and mix.
● Add the vanilla sugar, cocoa, potato starch, ground almonds and salt, and mix well. Add the chocolate chips and mix to distribute them.
● Divide the dough in half and shape into two loaves, each about 23cm x 7.5cm.
● Place both loaves on the baking sheet and bake for 30 minutes. Let the loaves cool for 10 minutes (do not turn off the oven).
● Cut each loaf crosswise into 2 to 2.5cm slices.
● Place the cookies, cut side up, on the baking sheet. Bake for another 14 minutes, or until the cookies are firm to the touch on the outside but still feel soft on the inside. l Check them after 10 to 12 minutes so that they are not overbaked.
● Allow to cool for 5 minutes on the pan and then slide the parchment and cookies onto a cooling rack.
Recipes from The New Passover Menu by Paula Shoyer, Sterling, £16.99. Available from www.thegmcgroup.com