CHOCO CHIPS COOKIES

INGREDIENTS for 8 cookies:

30 g vegetable seed oil;
30 g coconut oil;
30 g vegetable milk;
40 g caster sugar;
60 g brown sugar (or all 100 g of brown sugar);
2 g salt;
90 g cake flour type 00;
2 g bicarbonate soda (1/2 tsp);
110 g dark choco chips.

METHOD:

1 – To prepare the cookies in a bowl weigh the melted coconut oil and the seed oil, add the milk and mix well with a whisk. Add the two sugars and salt and continue mixing. Add flour and bicarbonate soda and mix first with a whisk and then with a spatula, finally add the chocolate chips.
2 – When you have a compact dough with the help of an ice cream scooper dipped in hot water (in this way the dough will not stick) create 8 cookies, and place them on a baking sheet with baking paper or silicone mat. The cookies will expand during cooking so do not place them too close together.
3 – Bake everything in a preheated static oven at 175 °C for 12 minutes. Then remove the tray from the oven and allow the cookies to cool.
Notes: They will seem soft after 12 minutes of cooking but do not cook over as when they cool down they become more crunchy. If you overcook them they will become dry and hard.

NOTE: They will seem soft after 12 minutes of cooking but do not cook further as when they cool they become more crunchy. If you overcook them they will become dry and hard.

STORAGE: Store in a closed container for up to 10 days.

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