The best chocolate chip cookies of all time
Portionen / Serves: for 2 baking trays (~24 cookies)
- 2 eggs (or egg substitute)
- 270g brown sugar (2 cups)
- 120g soft butter or margarine (1 cup)
- 1 pack vanilla sugar
- 170g oats (2 cups)
- 70g peanut butter (2 cups)
- 260g flour (2cups)
- 1½ tsp baking powder
- 1 pinch of salt
- 1 tbsp sparkling water (for the stickiness)
- 200g chocolate chips or minced couverture chocolate
- 180°C/356°F for 13-15 minutes
- Mix the eggs, sugar, soft butter and vanilla sugar evenly in a bowl.
- Add oats and peanut butter and mix thoroughly.
- Stir in flour and baking powder.
- Add salt and sparkling water lastly. Your dough should be sticky and solid, not too liquid.
- Mince the couverture and stir it unter the dough.
- Preheat the oven to 180°C (356°F) and cover a baking tray with baking paper.
- With a table spoon add the dough to the tray. The cookies will melt into the perfect shape while baking.
- Bake for 13-15 minutes. The cookies should be still immensely soft and easy to dent as they will harden further afterwards.
Recipe by Purple Avocado at https://purpleavocado.de/en/chocolate-chip-cookies-recipe/
3.5.3226