Soft Cookies for Fasting
(2.0)
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Eggless and milkless soft cookies made without a mixer, featuring a unique blend of sugars and seed oil for a chewy texture.
00:14:00 total
Serves 16
medium
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Ingredients
- couverture chocolate - 200g (chopped)
- granulated sugar - 120g
- black soft sugar - 130g
- seed oil - 125g
- water - 70g
- vanilla extract - 1 teaspoon
- all-purpose flour - 300g
- baking powder - 1 teaspoon
- baking soda - 1 teaspoon
- salt - to taste (pinch of)
Instructions
- Mix Sugars, Oil, and Water: In a bowl, combine the brown soft sugar, granulated sugar, seed oil, and water. Mix until the sugar starts to dissolve.
- Add Salt and Vanilla: Add a pinch of salt and vanilla extract to the mixture.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour with baking soda and baking powder.
- Add Couverture to Flour Mixture: Mix the chopped couverture chocolate into the flour mixture.
- Combine Wet and Dry Ingredients: Transfer the dry ingredients to the bowl with the wet ingredients and mix until combined.
- Refrigerate: Cover the bowl with cling film and refrigerate the dough for 12 to 24 hours to allow the flavors to meld and the dough to firm up.
- Shape and Bake: Divide the dough in half and shape into 16 cookies. Place on baking sheets lined with parchment paper. Bake in a preheated oven at 170°C (340°F) for 12 to 14 minutes, until slightly underbaked.
- Cool: Allow the cookies to cool on the baking sheet. They will firm up on the outside but remain soft on the inside.
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