Ahhh… Nightmare week 1 is over. Time to kick back and relax before week 2 starts.
I made some crunchy chocolate chip cookies last weekend which were a hit at the office :D It’s a recipe which includes ground oats (process rolled oats till they’re like flour).
Crunchy Double baked Chocolate Chip Cookies
(Adapted from Biscous a Tois chocolate chip cookie recipe)
Makes about 100 2-inch cookies
300g all purpose flour, sifted
60g ground oats
1/2 tsp coffee powder or grounded coffee granulates
1 tsp baking powder
1/2 tsp salt
250g unsalted butter, room temp
100g castor sugar
100g dark brown sugar
1 large egg
1 1/2 tsp vanilla vanilla extract
175g mini chocolate chips (or more if you like!)
1. Preheat oven to 175°C.
2. Sift together the flours, baking powder, oat flour, and salt.
3. In a separate bowl, beat together your butter and sugar. Beat in egg and vanilla essence.
4. Add in the flour mixture and mix until combined. Fold in your chocolate chips!
5. At the point, you can drop them by teaspoons onto your baking tray.
I prefer to chill the dough and let it rest in the fridge for at least 30 minutes so that it’s easier to handle. It also helps it to maintain that pretty dome and not spread less when baking! Roll them into about 1 1/2 inch balls and place it on the baking tray without flattening it.
6. Bake for about 15 minutes, and remove from oven to cool. (If you want slightly softer, chewy cookies you can stop here :D). Lower your oven temperature to 150°C.
7. After cooling for 10-15 minutes, return cookies to oven for about 10 minutes at the lower temperature.
8. Remove from oven and leave to cool completely cool on cooling rack.