Thursday, October 30, 2014

Doubletree cookie

- 450 gr Butter
- 340 gr Castor Sugar
- 280 gr Brown sugar light
- 4 Eggs
- 2.5 tsp Vanilla essence
- 0.5 tsp Lemon juice

- 266 gr Flour
- 10 gr Baking soda
- 2.5 gr Cinnamon powder
- 75 gr Oats
- 2 tsp Salt
- 177.5 gr Walnuts (broken pieces)
- 900 gr Chocolate chips

Preheat oven at 170C (top & bottom).

Cream d butter and sugars together at medium speed (2 min).

Add eggs, vanilla and lemon juice; blend at low speed for 30 sec, then at medium speed until light and fluffy (2 min).

Add all dry ingredients, mix at low speed until just incorporated (45 sec).
Add chocolate chips and walnuts, blend at low speed until well incorporated (45 sec).

(Should make 48 cookies - each cookie ~52 gr).

Line each sheet with baking paper, and arrange cookies (they will expand greatly!). Place them in d freezer for 10-15 min to harden up a bit before baking.

Bake for 15-16 minutes (they should start being a big golden brown on d edges, and not crazy moist in the center).

(When baking more than one tray at a time, allow 9 cm space between oven shelves).

Let cookies cool down on the tray for at least 20 minutes (if not completely 1 ) before handling.

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