Good, old fashioned, buttery cookies. Soft and sweet, with a crispy crust – just the way they should be!
The purists out there who insist on – and it pains me to write it – hard cookies, well, they may be skeptical. You know what I say to that? Cookies should be underdone. End of story.
Use the darkest chocolate you can find. Lindt 90% is my choice, as it only contains 6.3% sugar – not bad going, I’d say! I would, of course, prefer fructose-free chocolate, but homemade stuff melts into a big mess when baked. Believe me, I’ve tried, and it wasn’t pretty.
Makes around 12-15
Preparation time: 30 minutes
Cooking time: 10 minutes
Ingredients:
– 200 grams butter, softened
– 3 Tablespoons dextrose
– 2 Tablespoons rice malt syrup
– 1 egg
– 1 1/2 teaspoons vanilla essence
– 2 cups plain flour
– 2 teaspoons baking powder
– 60 grams 90% chocolate (I used Lindt), chopped
Method:
1. Preheat your oven to 200 degrees Celsius. Line two cookie sheets with baking paper.
2. Blitz together the butter, dextrose, and rice malt syrup in a food processor until creamy. Add the egg and process. Tip in remaining ingredients, blitz until combined, then stir in the chocolate.
3. Scoop out large spoonfuls and roll into balls. Divide between the cookie sheets, making sure you leave room for spreading. Bake for 10-10 minutes, or until golden, switching the trays between racks halfway.
4. Leave on the sheets for 5 minutes before removing to a wire rack to cool. The way I see it, though, is that they’re best warm! Enjoy 🙂
