Here are some chocolate chip cookies for Passover. It's a recipe a friend sent me, but it's not hers, and she doesn't know the source. So if you know, I'd be happy to add the name of this wonderful baker—it's a real credit to her! I tried the recipe, and it's absolutely fantastic!
Chocolate chip cookies for Easter with a perfect texture and a dreamy taste
Regarding cookies:
125 grams of softened butter (or margarine)
200 g of almond flour (2 cups)
120g of coarsely ground, peeled hazelnuts
100 grams of potato flour
100 grams of white sugar
100g of dark brown sugar (if not replaced with white sugar)
Half a teaspoon of baking powder (measuring teaspoon)
Half a teaspoon of baking soda (measuring teaspoon)
A quarter teaspoon of salt
1 egg
300 grams of quality chocolate chips / chopped (half milk, half dark)
Preparation:
In a mixing bowl with a guitar hook or a hand mixer.
Whisk together the butter, both types of sugar, and salt. Add the eggs and then add all the ingredients until you obtain a smooth, slightly sticky mixture.
Roll into balls (30 grams) and place in the freezer for 30 minutes
Place in an oven preheated to 175 degrees
Bake for 8-10 minutes (almond flour biscuits brown faster, so be careful)
The biscuits are slightly soft in the center and stabilize after baking.
Some tips:
The type of nut can be replaced with other preferred nuts. Almond flour has no substitute.
Potato flour can be replaced with corn flour.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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