Chocolate chip cookies

Ingredients (for 24 cookies):

  • 5 eggs
  • 2 cups icing sugar
  • 1 cup whole wheat flour
  • 5 cups rolled oats
  • 100 gram of walnuts
  • 250 grams dark cooking chocolate
  • 150 grams butter
  • 1 tablespoon vanilla essence
  • butter to grease 2 cookie sheets

Method:

Place the chocolate on a chopping board. You can now shave off chocolate chips with a big knife. This takes some strength and patience. Consider it exercise for your biceps. Chop the walnuts roughly on the board, too.

Place the butter in a small metal pot and melt it over low fire. Crack the eggs into a big mixing bowl. Pour the sugar and the vanilla essence over the eggs and whip to a thick cream with the help of a hand mixer. Incorporate the flour and 2 cups of rolled oats into the cream. Now put the melted butter into the mixing bowl and stir it well into the dough. Add the remaining 3 cups of rolled oats. In the end fold the chocolate chips and the walnuts into the cookie dough.

With 2 spoons place heaps of the dough on a cookie sheet and bake for 20 minutes in the oven on lowest flame. Leave enough space between the cookies: They spread out quite a bit in the oven. I usually place 12 cookies on a cookie sheet, 3 rows with 4 cookies each. Usually I give the cookies 2 or 3 minutes heat from the grill before taking them out from the oven to make sure, they are well cooked from all sides.

Both my cook books 'Kornelia's Kitchen' & 'Kornelia's Kitchen 2'
have won the prestigious Gourmand World Cookbook Awards for India.

'Kornelia's Kitchen'

Kornelia's Kitchen 2

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