Recipe for our favorite chocolate chip cookies
For approximately 20 cookies
Preparation time: 15 minutes
Resting time: 30 minutes
Baking time: 20 minutes
200 g softened, salted butter
100 g icing sugar
220 g flour
100 g oats
1 teaspoon baking powder
150 g chocolate, chopped into small pieces
Mix the butter and the icing sugar until smooth.
I used cane sugar, which I ground in a small food processor until it was very fine.
Add the flour, oats, baking powder and chocolate.
I used a mix of plain flour and buckwheat flour. I assume you can use whatever kind of flour you prefer.
The original recipe said to use 100 grams of chocolate, half milk, half dark. I am a bit of a chocolate addict, so I had to increase that to 150 g, which was definitely a great idea. I also only used dark chocolate, but it works with any sort of chocolate you prefer.
Work the ingredients into a firm dough, then shape it into a roll about 10 cm in diameter. Wrap the dough in plastic wrap and place it in the refrigerator for 30 min.
Cut the dough roll into slices of approximately 5 mm and bake the cookies for 15 - 20 minutes at 150°C until slightly brown.
Though they are really hot and crumbly when fresh from the oven, I could not resist tasting one – yummyJ. If you have the patience to let them cool down they will get hard and are still delicious.