This is the cookie recipe that I always make here at home, but I can tell you that it ends quickly. I’ve made many versions of this basic dough, but sometimes I swap drops for nuts, add raisins, I’ve made it with apricots.
Sometimes I make it without anything and really pay attention to the spices (cinnamon, ginger, nutmeg, etc.), it’s delicious! And I don’t even use a mixer. But you have to make it with butter or culinary margarine, which has 70% more lipids.
Entering dod cookies:
– 100g of butter or culinary margarine (but it must be one with more than 70% lipids)
– 3/4 cup brown sugar
– 3/4 cup (tea) of refined sugar
– 1/2 teaspoon of vanilla essence
– 1 ovo
– 40 ml of milk
– 2 cups of wheat flour with yeast (but if you don’t have it, use regular flour and add 1 teaspoon of yeast).
– 1/2 teaspoon of bicarbonate
– 1/2 cup. (tea) white chocolate drops
– 1/2 cup. (tea) of milk or semi-sweet chocolate chips.
Mix everything in the order above, don’t worry that it will be a soft dough, but trust and go ahead, place balls far apart on a baking sheet and bake in a preheated oven at 180°C for approximately 15 minutes.
Makes around 40 cookies, but I advise you to double the recipe because it won’t last at all.
* If the pan is non-stick, you don’t need to grease it, but if you don’t have it, just spread a little butter or margarine (very little) on the surface.
To see how I do it in detail, just access the video below but if you can’t, click here
I’ll always take a look at Ana Maria’s website first to see if there’s a recipe I haven’t tried yet and then I’ll check it out here so, if you like cookies, I recommend the following recipes:
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