Lexie's Chocolate Chip Cookies
Lexie loves anything that contains chocolate.We worked on this recipe after she helped with a live cook. These are crunchy cookies as they contain rice flour, which doesn't absorb as much moisture. A cross between shortbread and a Maryland cookie. Enjoy!
Ingredients
Equipment
Grill Temperature
190°C
Surfaces
Method
- Set up your Big Green Egg for an indirect cook with the ConvEGGtor feet up and stainless steel grid on top with baking stone. Set the temp to 190°C.
- Beat butter, both sugars and salt until creamy.
- Add egg yolks and vanilla extract and mix until combined..
- Add baking powder, rice flour and half the plain flour. Mix until combined and then add remaining flours and beat in.
- Stir through the chocolate chunks.
- Press the dough together and roll into a log, approx 22cm. Wrap in cling film, twist the ends to seal. Pop in the fridge for 1½ to 2 hours.
- Remove from the fridge and take out of the cling film. Cut the dough with a serrated knife into 1¾cm discs (slice gently through the dough, it might fall apart slightly, just patch once all the cookies have been cut).
- Place on baking parchment directly on the baking stone and bake for 25 minutes.
- Remove from the Big Green Egg with a palette knife to a wire rack and leave to cool completely.
- The biscuits will stay crunchy in a airtight container for up to 2 weeks - if they last that long!
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