This is based on the “Pittsburgh” cookie in Bayesian Optimization for a Better Dessert with even less sugar and other tweaks. That is an industrial recipe, so this version works well if you dump everything in a bowl and mix. It is a good recipe to make with kids.
Skeptical about the chilli? Divide your dough and make some cookies with and some without. The chilli makes the cookies compulsively more-ish.
- 136g butter, melted
- 107g flour
- 60g oat flour, which you can make by milling oatmeal in your blender into a powder
- 55g muscavado sugar, or brown sugar... or any kind of sugar
- ½ tsp salt, even medium coarse salt works well
- ½ tsp baking soda
- 50g egg, if you have more than 50g, use all of the yolk first
- ⅓ tsp vanilla essence
- ⅓ tsp orange essence
- two dashes of cayenne pepper, or ½ tsp chilli powder 🌶️
- 254g chocolate chips
- Preheat the oven to 170°C. Line two baking trays with baking paper.
- In a mixing bowl, add all ingredients except the chocolate chips. Mix well.
- Add the chocolate chips and mix briefly to distribute them.
- Using a tablespoon measure, scoop out crude balls and place on baking trays.
- Bake until light brown, about 20 minutes.
- Remove from the oven and cool for 5 minutes, then transfer to a cooling rack.
- 🚫 Don't introduce the egg to hot melted butter: The butter will cook the egg and you will get a mixture of cookie dough and scrambled egg. I soften butter in a 500W microwave over for one minute, which is not very hot, add the flour, then the egg.
- 🚫 Don't mix the butter and sugar until the sugar is dissolved. Without some sugar crystals, the surface texture of the cookie suffers. And we're already using a fine sugar.
- 🚫 Don't roll the cookies into smooth balls. This makes the cookie surface smooth and less crunchy. Before baking the cookies should look very rough and forlorn.
Software engineer. This blog does not represent my employer.