CHOC CHIP DELISH - IRRESISTIBLY CHEWY

This is based on an American recipe from Laura at joyfoodsunshine.com. It’s very sweet. Lots of sugar. So it means you really need to use dark chocolate chips - because you want that bitter dark chocolate to balance out the sweetness. And yes, you can reduce the sugar as well.

You can also make a vegan version of this by exchanging the two eggs with 50g of vegan milk (almond milk or oat milk gives the best flavor). This recipe makes 16 big chocolate chip cookies.

• 400 g of Buns & Brioche mix
  
• 1 tsp baking soda
  
• 1 tsp salt
  
• 225 g butter softened
  
• 230 g granulated sugar
• 215 g light brown sugar / brun farin (exchange for normal sugar if you want the cookies less chewy and more crunchy)
• 2 tsp pure vanilla extract
• 2 large eggs (or 50g water/almond or oatmilk for a vegan version)
• 400 g dark chocolate chips (12 oz)

Heat the oven to 190 degrees Celsius.

In a separate bowl, mix together the Buns & Brioche mix, salt and baking powder. 

In the actual mixing bowl, mix together butter and both sugars until combined as a ”cream”. Add in the vanilla extract and eggs (or almond/oat milk) and mix for another minut.

Mix in the dry ingredients (you can do this with a spatula), and once formed as a dough, add the chocolate chips. Leave for 10 minutes in the fridge.

Take out the dough, cut and shape 16 dough balls and place on 2 baking trays with baking paper (8 on each).

Bake for 5 minutes, turn around the baking trays and bake for another 5 minutes.

Take out and leave on the trays to cool for at least 5 minutes.

Enjoy. PS drink with cold water or milk :-)