I made these cookies for my bestest friend Rosanna’s baby shower, which I happily hosted. These cookies were a hit and together with the rest of the menu resulted in a chorus of “Macky, you should open your own restaurant…” Well, I have Nic of blog Bakingsheet to thank for that. I tweaked his recipe, like any self-respecting cook would, and added croquants instead of caramel to the batter. I also used organic Muscovado sugar from Bacolod in place of brown sugar.
Chocolate Chip Croquant Cookies
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup unsalted butter, softened
1 cup sugar
1/2 cup Muscovado sugar
6 ounces dark chocolate, chopped (1 1/2 cups)
1 cup croquant
Preheat oven to 375F.
Whisk together flour, baking soda, baking powder and salt in a medium bowl.
In a large bowl, cream together butter and sugars until light, about 2 minutes. Add in eggs one at a time. Don’t worry if the batter separates, just keep beating until it becomes smooth. Stir in flour mixture, followed by croquant and chocolate chunks until batter is uniform and no streaks of flour remain.
Drop rounded tablespoonfuls onto silicon baking sheet. Cookies will spread, so allow at least 2 inches between each cookie. Bake for 10-11 minutes, until cookies are lightly browned around the edges. Allow to cool on the cookie sheet for 5-10 minutes before removing to a wire rack to cool completely.
Makes about 4 dozen.
The rest of the menu…
Whats food without a party?