i have a go-to recipe for chocolate chip cookies.
but i tried a different recipe today for a crunchier cookie.
and it was delicious.
i think the secret was to let them crisp up on the cooling rack.
you get this yummy chewy centers and delightfully crispy edges!
i think i have eaten four already.
adapted from a recipe in Jamie's Food Revolution
makes about 24 cookies.
unless you eat lots of the dough, like me.
9 tbs butter
1/2 cup superfine white sugar (i just throw my regular sugar in our magic bullet and viola!)
1/4 cup brown sugar
1 tbs flaxseed & 3 tbs water (mix together and let sit for a few minutes. it's a healthier substitute for egg)
1 and 1/2 cups flour
1/4 cup oatmeal
1/4 tsp baking powder
1/2 tsp salt
1/2 cup chocolate chips (or however much you like)
Soften the butter. Mix the sugars and the butter until you get a creamy consistency. Add the flaxseed/water. Mix until the flaxseed is blended. Slowly add the flour. Then add the oats, baking powder, and salt. Fold the chocolate chips in.
Transfer dough onto a piece of plastic wrap and roll it in sausage shape. Leave the dough in the freezer for 30 minutes. (And clean the kitchen during this time! That way, when the cookies are ready, you can enjoy them...and not worry about the mess)
Preheat oven to 375. Cut your chilled dough in slices and arrange them on two baking sheets. Bake for 8-10 minutes (mine took 12 minutes). Let them cool slightly on the cookie sheets, then transfer them to a cooling rack.
then, eat as many as you want!
the flaxseed cancels out the ridiculous amount of butter...
picture from here.