Tamarind and chocolate chips cookies
Best cookies I’ve ever made and I made a lot… But it never turned out perfect : too sweet, overcooked, not soft enough in the center…etc. This ones are the combination of everything I love in a cookie : crunchy edges, soft center, not too sweet. Addictive.
I used a secret ingredient : tamarind syrup. I don’t know if it changed a lot a things considering you don’t really taste it but really, it is the BOMB so I’ll believe it help. Tamarind syrup allows you to put less sugar in the batter and gives it a subtil taste that makes you eat the whole batch in one sitting (oopsie).
If you can’t find it (my mother-in-law sent it to me from Reunion island), just use 200g of sugar instead of 140g and add a little bit of vanilla if you like it. But I can’t say it will turn out THAT good because really… I’m gonna make some more today. And maybe tomorrow.
Tamarind and chocolate chips cookies (15 cookies) :
- 140g butter
- 140g sugar
- 1 egg
- 240g flour
- 100g chocolate chips
- 4 tbsp tamarind syrup
- 1 tsp yeast
- 1 tsp baking soda
- 1/4 tsp salt
Cube the butter and let it come to room temperature. When it softens, add the sugar and mix thoroughly until you get a creamy batter.
Add the egg, tamarind syrup and mix. Add flour, salt, yeast and baking soda. Mix softly until everything is combined. Fold the chocolate chips in with a spatula.
Cover with plastic wrap and let sit in the fridge for at least 12h.
Preheat the oven at 180°C(356°F).
Put parchment paper on a baking sheet, form dough balls (40g roughly) and put them on the sheet. Space them because it will expand a little bit. Bake for 20 minutes or until the edges are golden and the center still very soft. Let it cool completely before eating (hardest part).