This is the perfect cookie recipe when you don't have any cocoa in the house, but you have Black Garlic Puree (of course) and a handful of chocolate buttons lying around.
The caramel notes of the Black Garlic really shine in this sweet, but 'not too sweet' cookie. The texture is soft and chewy - very moreish.
100gm white sugar
100gm brown sugar
4gm sea salt
100gm dark chocolate buttons (broken up)
7gm baking powder
20gm Black Garlic Puree
1 large egg
Cream the butter and sugars till light and fluffy.
Add the rest of the dry ingredients - but not the chocolate buttons yet. Mix well. The mixture will be dry at this stage, and should resemble fine biscuit crumbs.
Add the egg and the Black Garlic Puree. Mix well. You don't want a sloppy cookie batter, the egg and puree should just bind it all together.
Add the chocolate and stir through.
Roll balls about 25-30gm each in weight, and place the balls on your cookie tray lined with baking paper. Do not grease it.
Bake at 160C for 10-12 mins. Makes about 25 - 30 cookies.
Best eaten while still warm or enjoyed the next day with a warm cuppa.