The Chewiest Chocolate Chip Cookies

A certain big brother has returned home from a lengthy voyage in the motherland. In an attempt to compensate for weeks of chilli-fied everything, I made cookies.

For years and years and years I have endeavoured to make proper chewy chocolate chip cookies, failing repeatedly. This time, I took an entirely new, gluten-free, direction.

These cookies are properly chewy. So chewy, I’m wondering if it might even be too chewy. I didn’t even know that could be possible. Anyway, brother and I enjoyed them very much, so thanks to this wonderful recipe from Belle of the Kitchen, here are your cookie instructions:

  • Grind 1 ½ cups of almonds to make about 1 cup of almond butter
  • All you need to add is about ½ cup of sugar, 1 tsp vanilla, an egg, ½ tsp baking soda, ½ tsp salt, and as much chocolate as you deem necessary. Don’t expect a normal cookie dough texture, it felt more like really thick caramel.
  • About 15 mins at 180 degrees should do the trick.

As a side note, SFizzle may have alluded to my obsession interest in Mongol history/the awesomeness of Genghis Khan. In my latest education on the Mongols, I’ve come by new favourite anecdote from the world’s history of culture clashes which you may find entertaining: In 1238, the Mongol campaign reached the European city of Riazan; they sent in a woman ambassador to negotiate, as one does, except she was not admitted out of the fear that she was a witch. 😂  13th century Europeans were quite funny that way.

Also, try these cookies.

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8 thoughts on “The Chewiest Chocolate Chip Cookies

Add yours

  1. I think I will make these, but the ingredients are a bit.. odd. I think I will make them nervously. I’ll let you know how it goes inshaaAllah 😬

    Liked by 2 people

    1. Will you be nervous are the thought of the process, at the initial stages, at various stages, or throughout the process? It’s important to know these things.

      Liked by 2 people

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