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Is there anyone who doesn't love soft and gooey chocolate chip cookies, still warm from the oven? These sweet mini-skillet cookies are perfect when you have friends visiting and wish to serve an easy but ultra-delicious dessert. If you don't have any small pans you can also use small oven-proof dishes. Serve warm for ultimate soft-and-gooey cookie enjoyment.
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Bake
Utensils
8 tart tins (each approx. 10 cm in diameter), greased and floured
How it's done
Dough
Place the vegan butter, cane sugar and sugar in a bowl, mix using the whisk attachment on a mixer until light and fluffy. Stir in the oat drink and vanilla paste. Mix the flours, baking powder and salt, and add to the mixture with the chocolate and pecan nuts. Place the dough in the oven-proof dishes and smooth down. Place the dishes on a baking tray lined with baking paper.
Bake
Approx. 15 mins. in the centre of an oven preheated to 180° C. The cookies should be firm but still soft inside and have risen slightly at the edges. Sprinkle on a little fleur de sel, serve cookies while warm.
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