Hello everyone, I hope you are all well.
Today’s recipe is inspired by the print on these tins I found last time I was in Oslo; pastel colored “Cookes” and “Dreams”…
I love American chocolate chip cookies, still warm from the oven, topped with ice cream and fresh berries.
Here is the recipe, enjoy!
Chocolate Chip Cookies:
- 3 1/4 cups (400 g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/3 cup (300 g) butter
- 3/4 cup + 1 tablespoon (200 g) regular sugar
- 1 cup + 2 tablespoons (230 g) light brown sugar
- 2 large eggs (at room temperature)
- 7 oz. (200 g) dark chocolate chips
- 3 1/2 – 5 oz. (100-150 g) walnuts or pecans
- 1/2 cup (50 g) oats
- 2 teaspoons vanilla extract
Preheat the oven to 375 ˚F (190 ˚C).
In a bowl, mix the flour, baking soda and salt.
Put the butter, brown sugar, sugar and vanilla extract into a mixing bowl and beat until fluffy.
Add the eggs, one at a time. Beat until fluffy.
Add the flour mixture and beat until everything is well blended.
I found this bottle of coffee extract in my cupboard so added 1 teaspoon to the cookie dough.
Now add the rest of the ingredients; the chocolate chips, nuts and oats.
I use these small dishes, I love that vintage style…
Fill the dishes or cups until two-thirds full and bake in the preheated oven for about 25 minutes.
If you’d rather make regular cookies, bake in the middle of the oven for about 12 minutes.
Things to do today:
Make Chocolate Chip Cookies!
These little chocolate chip cookie cups are delicious just as they are right now…
But “Cookies & Dreams” is, for me, cookies with ice cream and fresh raspberries.
So good with a glass of cold milk.
I hope I was able to tempt you!