One cookie a day … takes all sadness away
It’ll be soon winter and whats better in winter than a perfect chocolate chip cookie? Right, nothing! They are easy to make, it wont take you long to prep the cookie dough (which is delicious in itself !!) and the cookies are gorgeous, still moist, yummy chewy on the inside and crispy at the edges.
Did you know when you melt the butter before using it, it gives the cookies their chewiness. And speaking of the butter as you know I meanly eat vegan, but as said before for some recipes/dishes I make an exception and that’s using real butter when baking chocolate chip cookies.
Kerrygold butter contains among healthy fats also calcium, vitamin A, D and E. Vitamins you need for a healthy happy body and mind.
But why is Kerrygold butter so beautifully golden brown? Kerrygold butter contains beta carotene, a pigment in the luscious Irish grass, is the secret to the rich golden color of the butter. And as Kerrygold cows, are spending 300 days a year outside, they eat a lot of fresh green grass.
- 80 g dark brown sugar
- 80 g raw sugar
- 220 g butter
- 1 egg
- 1 teaspoon vanilla extract
- 240 g flour
- 1 teaspoon baking powder
- 1/2 tsp. sea salt
- 140 g dark chocolate chunks
- Preheat the oven to 200°C.
- Melt the butter and sugar until light and fluffy.
- Add the egg and vanilla extract, beating to combine
- In a separate bowl, combine the flour, baking soda and salt.
- Slowly mix in the flour mixture, then fold in the chocolate chunks.
- Use ice cream scoop to make even balls and place them on a baking sheet you put on an oven roaster.
- Bake 8 to 10 minutes. The cookies still need to be soft in the middle.
Enjoy! Until next time.