After the cranberry pistachio cookies turned out so well Alhamdulillah, i really wanted to make some chocolate chip ones. Crunchy chocolate chip cookies 😍
These turned out amazing Alhamdulillah…
Go ahead and adjust the sugar as you like. We don’t really like sugar to be the main taste for any of our desserts cuz we’d rather appreciate & savour the other flavours. Hence you may have noticed that we tend to cut back on sugar a lot compared to others 🙂
Makes 32 cookies
1/3 cup brown sugar
1 teaspoon vanilla
2 tablespoons evaporated milk
1/2 teaspoon salt
3/4 teaspoons baking soda
2 cups all purpose flour
1 cup semi-sweet chocolate chips
Toast the hazelnuts in the oven at 180 degrees C for 5 min till golden brown and fragrant. Leave aside to cool.
Cream the butter and sugar till light and creamy…again I just use a plastic/wooden spoon to do this.
Crack in the egg, add the vanilla and milk, and mix to combine.
Add in the salt and soda and mix through.
Add the flour and mix well. It will seem like it’s not coming together at all, and the dough is just lots of tiny dough balls.
Blitz the cooled hazelnuts in the food processor till desired chunk size.
Stir in the chips and hazelnuts.
Use a tablespoon to scoop up a heaped tablespoon of the crumbly dough, and use your palm and fingers to compress it into the tablespoon.
Plop them onto a baking tray lines with parchment paper. Flatten them gently. They don’t need much space at all between each other. Bake for 10min at 175 degrees C till golden brown.
Cool on wire rack and store in an airtight jar…if they all aren’t gobbled up already 😉
Enjoy! These taste quite close to Famous Amos’ cookies 😍 This recipe is definitely a keeper since Famous Amos isn’t certified halal here 😢
I think humidity plays a part…where we live it’s seriously humid, so I forgot that I had used less butter. I used 50g actually, not 100g. Less moisture in the cookie dough here makes for a crunchier biscuit I think.