Chocolate Chip Crescent Cookies.
Description
These melt in your mouth buttery cookies are loaded with chocolate chips and a dash of banana extract, and are covered with powdered sugar.
Ingredients
- 2 leveled cups / 250 g. all-purpose flour
- 2 leveled teaspoons baking powder
- ½ cup / 50 g. icing sugar powdered sugar
- 1 egg yolk
- 1 teaspoon banana extract or vanilla extract, but I would recommend banana extract
- 200 g. /7 oz. semisweet chocolate chips
- 190 g. / 6.7 oz. butter softened
- 11/2 cups / 65 g. icing sugar to dust the cookies
Instructions
- Preheat the oven to 180°C/350°F.
- Cream the butter and icing sugar in a mixer for 2 minutes.
- Add the egg yolk, baking powder and banana extract and beat for 30 seconds to incorporate the batter.
- Gradually add in the flour and knead well (using your hands), ending up with a dough that is neither too soft nor too firm.
- Add the chocolate chip to the dough and knead one more time to incorporate the chocolate chips into the dough.
- Scoop 2 tablespoons of the dough and roll it into a short log and then bend around the edges creating a crescent shape.
- Place on a parchment lined cookie sheet. Keep the cookies a bit apart from one another.
- Bake for about 18-20 minutes until the cookies slightly change color. Be careful not to burn the edges.
- Remove from the oven and sift icing sugar over the cookies. Allow time for the cookies to cool down. Watch the video tutorial!
Video
Notes
Looking for more holiday cookies? Try these!!
The recipe for the "Chocolate Chip Crescent Cookies" was posted on December the 25 th, 2014! The photos and text were updated on December the 8th 2019.
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine
Tried this recipe?Let us know how it was!