Stick-shaped cookies, crisp on the outside and crumbly on the inside, enriched with dark chocolate chips. A simple and quick preparation, ideal for breakfast or a delicious homemade snack.
Mix the egg with the previously melted coconut oil and brown sugar until you obtain a smooth mixture.
Add the salt, vanilla, sifted flour and baking powder, then knead until you form a uniform dough.
Gently incorporate the dark chocolate chips, distributing them evenly throughout the dough.
Wrap the dough and let it rest in the refrigerator for 10 minutes, so it will be easier to roll out and shape.
Roll out the dough between two sheets of parchment paper and cut it into evenly sized sticks. If the room is warm, chill them in the freezer for 5–10 minutes before transferring them to the baking pan.
Arrange the cookies on a baking pan lined with parchment paper and bake in a preheated conventional oven at 180 °C for 15–18 minutes, until lightly golden.
Allow the cookies to cool completely before serving so they reach the proper crisp and crumbly texture.
Rolling pin
Store the completely cooled cookies in a tin or airtight container at room temperature for 4–5 days.
To obtain uniform sticks, maintain an even thickness while rolling out the dough. The cookies become more crumbly once completely cooled.
Italia
| Energy (kcal) | 413.23 |
| Carbohydrates (g) | 50.82 |
| of which sugars (g) | 23.56 |
| Fat (g) | 21.33 |
| of which saturates (g) | 15.23 |
| Protein (g) | 7.61 |
| Fibre (g) | 2.65 |
| Salt (g) | 0.24 |
