Sea Salt Double Chocolate Chips Cookies
Chocolate chip cookies are one of the all-time favorites snacks. Chunky nuts such as hazelnuts, macadamias or almonds can be added to the cookie batter for a better mouthfeel.
- 60 gflour
- ¾ tsp baking powder
- 20 goats
- 15 galmond nibs
- 85 gAnchor Salted Butter, softened
- 25 gsugar
- 25 gbrown sugar
- 30 gegg
- 60 gCallebaut 811 Dark Callets
- 60 gCallebaut 823 Milk Callets
- 1 tspsea salt
Preheat Panasonic Cubie Oven to 160°C on convection mode. Line a baking tray with parchment paper.
Sift together flour and baking powder in a bowl. Add in oats and almond nibs. Set aside.
In another bowl, cream butter and sugar using Panasonic hand mixer till light and fluffy. Add in egg and continue to cream for another 30 seconds.
Fold in the dry ingredients and mix well. Add Callebaut chocolates and lightly fold till just combined (do not overmix).
Place spoonful of cookie dough evenly spaced on a baking tray and sprinkle sea salt over the surfaces.
Bake in the preheated Cubie Oven for 18 - 20 minutes.
Let them sit on the baking tray for 2 minutes and let cool on a cooling rack. Transfer to an airtight container.