This month, the Crazy Cooking Challenge is to make chocolate chip cookies. Being sucrose intolerant, this is one recipe I have not tried before, as it necessitates chopping up whole sugar free chocolate, and I have never really been bothered to go to all that work for a simple cookie. However, being challenged I set about searching the South African web pages for inspiration.
As you can see from my widgets, I am a yuppie chef and so I went to their on line magazine and found an article on the science behind chocolate chip cookies and so used their recipe to create my sugar free version. I have a digital scale and it shows ounces and grams and so the grams in the recipe are the exact measurements. However, you can round them up / down to the nearest whole reading and it will work out the same.
- 113g butter
- 141g sugar – I used fructose
- 1 egg
- 169g flour
- 2.5mls bicarbonate of soda
- 2.5mls salt
- 80g chocolate chips
- cream the butter and the sugar
- add the egg and mix well
- gradually beat in the flour, bicarbonate of soda, and salt
- stir in the chocolate chips
- place the cookie dough in some cling film and refrigerate for at least an hour
- preheat the oven to 180° Celsius
- form small balls and place them on a baking sheet
- press the balls flat with your thumb – don’t forget to leave space between them
- bake for 8 minutes
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