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Black Garlic Choc Chip Cookies
Ingredients:
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½ cup white sugar
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¾ cup brown sugar, packed
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1 tsp salt
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½ cup unsalted butter (115g), melted
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1 egg
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1 tsp vanilla extract
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1 ¼ cups all-purpose flour (115g)
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½ tsp baking soda
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110g dark chocolate chunks (or your preference)
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40g chopped Springmount Fine Foods Black Garlic
Method:
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In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
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Whisk in the egg and vanilla, beating until light ribbons fall of the whisk and remain for a short while before falling back into the mixture.
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Sift in the flour and baking soda, then fold the mixture with a spatula - be careful not to overmix, which could cause the gluten in the flour to toughen resulting in cakier cookies.
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Fold in the chocolate chunks and Black Garlic, then chill the dough for at least 30 minutes. (For a more intense toffee-like flavour and deeper colour, chill the dough overnight. The longer the dough rests, the more complex its flavour will be!)
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Preheat oven to 180c. Line a tray with baking paper.
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Scoop the dough with an ice-cream scoop onto tray, leaving at least 10 cm of space between cookies and 5 cm of space from the edges of the pan so that the cookies can spread evenly.
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Bake for 12-15 minutes, or until the edges have started to turn golden.
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Cool completely before serving.
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Enjoy!