chocolate chunk drop cookies |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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this is an adaptation of a recipe from a very old edition of joy of cooking . it was my idea to use the whole sugar cane product and melt it together with the butter. i use chocolate chunks and not chips because you lose some texture when the hot butter/sugar mix melts the chocolate. according to my australian friend (to whom i express mailed these cookies), they are the best chocolate chip cookies in the world :c) Ingredients:
1/2 cup butter ((or 1/3 cup ghee)) |
1 cup sucanat, jaggery or 1 cup turbinado sugar |
1 egg |
1/2 teaspoon vanilla |
1 1/4 cups white flour ((can use whole flours if desired)) |
1/2 teaspoon salt |
1 teaspoon baking soda |
1/4 cup chopped walnuts (optional) |
3/4 cup semisweet chocolate chunk |
Directions:
1. preheat oven to 375 degrees.
2. melt butter in saucepan.
3. add sucanat to melted butter and melt together slowly over low heat, stirring frequently combine and sift in large mixing bowl: flour, salt, baking soda.
4. beat egg in small dish and mix in vanilla extract.
5. remove saucepan from heat and let cool somewhat.
6. add butter-sugar mix and egg-vanilla mix into large bowl with dry ingredients; beat together fold in walnuts and chocolate chunks.
7. drop cookie dough from a spoon onto greased cookie sheets (you will need 2) bake about 10 minutes.
8. Note: you can make this into a killer chocolate chip oatmeal cookie by reducing the flour to 1 cup and adding 1/2 cup oats. this is how i make them now. delish!!!
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