I wanted to make the famous American chocolate chips cookies because it made my mouth water when I saw pictures of them and for that I researched several sites, but I was not satisfied with any of the recipes found, so I started experimenting. I wanted it to be simple and with affordable ingredients. I used chopped dark chocolate instead of chocolate chips, because they seemed too expensive and not worth the investment, the chopped chocolate did its job well. Some fragrant, sweet and soft wonders came out, melting in your mouth. Consume responsibly, one a day, because they are addictive.
Ingredients
- 200 grams of sugar
- 200 grams of ground almonds
- 100 grams of coconut oil
- 2 eggs
- 40 grams of tapioca starch
- 1 teaspoon of baking powder
- ½ teaspoon of salt
- 1 teaspoon of vanilla essence
- 2 drops (very little) of almond essence
- Chopped chocolate as desired
Recipe Method
I used the fixed bowl mixer. In it I put coconut oil with a very soft butter-like consistency. Neither too hard, as in winter, nor liquid, as in summer. I also added the sugar and mixed at high speed until it became a cream. That takes a while, so I took care of the rest of the ingredients. I washed the almonds well in a sieve and dried them for 10 minutes in the hot oven. I crushed the chocolate in a miniblender, took out the pieces in a bowl, then I grounded the almonds there as well. I put the whole eggs in the mixer, over the coconut oil and sugar cream, and I mixed for a few more minutes. I put the almond and vanilla essences. I mixed the ground almonds with the tapioca starch, the baking powder and the salt and I added this mix, spoon by spoon, in the mixer. Last I added the chocolate pieces, mixed for another 30 seconds and turned off the mixer. Now we should have a soft, heavy and very sticky dough. We take it out in a bowl and put it in the fridge for 10-15 minutes, until it acquires a little consistency and we put a little order in the kitchen. We don’t leave it any longer, because it will harden too much. We line the tray with baking sheet and we put the dough with the teaspoon, in small quantity and with space between cookies, because they will triple when baked. Leave them for 12 minutes in the oven heated to 175 degrees Celsius. Do not leave more, even if they seem unbaked, they will harden as soon as we take them out of the oven. Leave for a few minutes before removing them from the tray to make sure they don’t break. They can be stored for a long time, in a beautiful box, on the table.
