Delicious Black Garlic and Choc Chip Cookies, offering a unique twist on a classic treat with a hint of savoury depth.
Black Garlic and Choc Chip Cookies
Rated 5.0 stars by 1 users
Category
Dessert
Servings
20
Prep Time
10 minutes
Cook Time
10 minutes
Indulge in the extraordinary flavour combination of Black Garlic and Choc Chip Cookies. These cookies merge the familiar sweetness of dark chocolate chips with the unexpected savoury undertone of finely chopped black garlic, creating a delightful culinary surprise.
Each cookie is crafted with care, starting with a rich base of melted salted butter whisked with brown and white sugar, providing a perfect balance of sweetness. The addition of a room-temperature egg and a touch of vanilla essence enhances the dough's smoothness and flavour. Finely chopped black garlic is then incorporated, introducing a subtle savoury note that perfectly complements the dark chocolate chips.
After a brief rest in the fridge, the dough is spooned onto baking trays and baked to golden perfection. The result is a batch of cookies that are slightly crisp on the outside, with a soft and chewy interior, and an intriguing blend of sweet and savoury flavours. Enjoy these cookies as a unique treat, perfect for those looking to elevate their cookie game with an unexpected twist.
Author:Black Garlic & Co.
Ingredients
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120g salted butter, melted 170g brown sugar
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80g white sugar
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1 large egg, room temperature
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1 tsp vanilla essence
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6 medium cloves of Black Garlic, finely chopped
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190g plain flour, sifted
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1⁄2 tsp baking powder, sifted
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100g dark choc chips
Directions
In a large bowl, whisk the melted butter with brown and white sugar until well combined. Whisk in an egg, vanilla essence and black garlic.
Add the flour and baking powder and stir well with a wooden spoon until a dough forms. Do not overwork the dough.
Add the chocolate chips and fold through.
Place the covered bowl of dough in the fridge for half an hour for the dough to become cool. In the meantime, preheat the oven to 180 degrees Celsius using the top and bottom element functions. Spoon 20 spoons of dough onto a tray lined with baking paper, leaving a 5cm gap between each. Use two trays if necessary.
Bake for 10 minutes or until the cookies are lightly golden. Place on a cooling rack as soon as they can be safely lifted from the paper.
