The fonkies are crumbly on the outside and soft on the inside thanks to the spreadable center. They don’t have the traditional cookie shape. I made them in a muffin mold to give them that cookie cup shape. At the end of cooking, I added a few chocolate chips. It’s more reminiscent of cookies. But also, it makes it more melt in the mouth.
These little wonders that I nicknamed fonkies make my mouth water. This is a cookie recipe that I have worked on several times. Indeed, I was looking for something crispy and tender at the same time, hence the name.
In addition, you will have fun making them because they are very simple and quick to make. Preparation and cooking times are short. So you can enjoy them quickly
170 g soft butter
55 g muscovado sugar (whole sugar)
60 g of brown sugar
1 egg
1 Egg yolk
1 tsp liquid vanilla
245 g of T55 flour
1 tsp baking powder
1 pinch of salt
100g chocolate chips
1 spread
PREPARATION OF THE RECIPE
1
Whisk the sugar and butter for 5 minutes. The mixture should whiten. Then add the egg and egg yolk and mix again for 5 minutes.
2
Add the liquid vanilla while your processor is running. Gradually add the sifted flour and yeast.
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