They are not too sweet and they are less chewy than a typical American cookie (making them perfect for dunking in hot chocolate!) These cookies are not baked in the oven but grilled on a skillet.
Some patience is required in grilling them because the skillet does need to be set to low. Any higher and you risk burning the cookie and having a raw middle.
INGREDIENTS:
2 Cups of flour
1/2 Tablespoon of Baking Powder
1/2 teaspoon of Baking Soda
1/8 teaspoon of salt
1/4 Cup of butter (softened)
1/4 Cup of whipping cream
1/2 Cup of sugar
1 Egg at room temperature (I ran mine under warm water for a couple of minutes because I had forgotten to take it out)
1 teaspoon of vanilla
DIRECTIONS:
* In a medium bowl sift the flour, baking powder, baking soda and salt together. Set aside
* In a large bowl mix the butter and whipping cream for 2 minutes with a whisk. Then mix in the rest of the ingredients. You should have a smooth batter.
* Slowly add the flour mixture to your batter and mix with a spatula. Once it starts forming a soft dough use your hands to knead. The dough should be soft, if it is too hard, add some more whipping cream. If it is too soft add some more flour.
* Place your dough in a bowl and cover with some clear wrap. Let it "rest" for 30 minutes.
* Once you are ready to grill the cookies. Set your skillet on low. Take a spoonful of the dough, make it into a little ball and flatten using your hands. Then place it on the skillet. You can make these as wide as you like, but make sure the thickness is about half an inch. If you make them too thick you risk having a raw middle. Flip once you see the bottom of the cookie begin to cook. Constantly flip until the outer edges are no longer doughy. (These cookies will rise as they are heated.)
*Wrap them in a clean kitchen towel to keep them warm.
No comments:
Post a Comment