So, if you are following my 2 layers einkorn brownie, then this is the my leftover of the cookie layers. Since it is literally a cookie dough, so for the leftovers, why not just make it as cookie lol . It turns our so good. Crispy on the outside, moist on the inside.
Me and my husband are choco chips cookies lover, everytime we are running out of cookies at home, he would ask to bake them. This choco chips cookie.
Cookies are so easy to make, but also tricky. The tricky part for me is to control the heat and time when baking cookies. Bake it too long then it will get so hard, bake it too soon – the inside of the cookie will be too moist and you won’t get the crisp. A wrong comparison of the ingredients also will cause it to not spread enough.
But if you follow this recipe, it will be beautifully spread. Pardon my cookies was in a very small tin because like i said it was a leftovers so it was kind of a quick prep lol .
- 225 gr Einkorn flour
- 125 gr Coconut sugar
- 1 Egg
- 150 gr Vegan Butter / coconut oil
- 150 gr Chocolate chips
- 1/2 tsp Salt
- 1/2 tsp Baking soda
- 1 tbs Corn flour / maizena
- 1 tsp Vanilla Extract
- Prepare the dry ingredients by putting them into one bowl. Strain the flour, add in the corn flour, salt and baking soda. Set aside.
- Mixer up the butter / oil with brown sugar until it’s a little bit fluff.
- Then add the egg and vanilla extract, mix thoroughly.
- Add in the dry ingredients to the mixer bowl slowly while mixing.
- Then you’ll have a cookie dough.
- Add the chocolate chips and stir with your spatula thoroughly.
- Use an ice cream to scoop the dough, put it in the tin with space in between – because they will spread widely. If you don’t have an ice cream scoop, you can from the dough to circles with hand. But i do prefer using scoop as it is much more easier and faster and because it’s not too thick with scoop, it will also spread better.
- Bake in 180 C for 13-14 minutes (learn your own oven because different type of heat will also needs differrent baking time)