John Myers
Ingredients for 1 servings:
- 160 g Skyr or low-fat quark
- 4 large eggs
- 200 g sugar, brown and/or white
- 150 ml oil, tasteless
- 1 tsp vanilla extract or 1 packet vanilla sugar
- 3 tbsp, heaped cappuccino powder, reduced sugar, for “normal” please use less sugar
- 500 g flour
- 1 tsp baking powder
- 400 g chocolate or couverture, dark, milk, white or as desired, chopped
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 1 hour 18 minutes
With what my fridge and pantry had to offer today, without butter, about 30 cookies
Mix the skyr/low-fat quark and eggs until smooth. Then add the sugar. Then add the oil, stirring constantly. Now add the vanilla extract/vanilla sugar while the mixture is still liquid so it spreads better. Add the cappuccino powder and stir until dissolved. Mix the flour with the baking powder and add it a tablespoon at a time while stirring. This will form a sticky dough. Chop the chocolate and fold in. If you have time, cover the dough and refrigerate for 30 minutes, but this is not necessary. Scoop out the dough with a scoop or 2 tablespoons and place it on a baking sheet/rack. Bake the cookies at 160°C (fan oven) on the third rack from the top for approx. 18 minutes on a baking sheet or approx. 17 minutes on a rack. Baking times may vary depending on the oven; please watch the first batch carefully to ensure they do not become too dark or too light. Let the cookies cool briefly until they’re touchable, then place them on a wire rack to allow air to reach all sides. Tips: If you’re using cappuccino powder with “regular” sugar content, please use less sugar, otherwise the cookies will be incredibly sweet. I would recommend 50g less, but it depends on your taste. Whether you use brown or white sugar, or a mix of both, isn’t that important for this recipe. How much chocolate you use is up to you; I use between 400g and 500g because I can’t have enough chocolate chips in cookies, but just 300g would probably work. I have a cookie scoop, similar to an ice cream scoop but smaller, and I got 33 cookies out of it. The cookies don’t have an incredibly strong coffee flavor. For me, this is just right. If you want a more intense coffee flavor, swap one tablespoon of cappuccino powder for one tablespoon of instant coffee powder, or more, depending on your taste.
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