Easy Chocolate Chip Crescent Cookies (Melt-in-Your-Mouth)
Description
These easy chocolate chip crescent cookies are wonderfully buttery and crumbly, with semisweet chocolate chips in every bite and a hint of banana extract for extra flavor. Rolled in powdered sugar for a beautiful snowy finish, they are perfect for holiday cookie platters, gifting, or enjoying with a cup of coffee or tea.
Ingredients
- 3 level cups all-purpose flour
- 2 level teaspoons baking powder
- ½ cup powdered sugar icing sugar
- 1 egg yolk
- 1 teaspoon banana extract or vanilla extract I highly recommend banana extract!
- 150 g 5 oz semisweet chocolate chips
- 227 g 8 oz unsalted butter, softened
- 2 cups or more powdered sugar for dusting the cookies
Instructions
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Cream the butter and icing sugar together in a mixer for 2 minutes until smooth.
- Add the egg yolk, baking powder, and banana extract. Beat for 30 seconds until fully combined.
- Gradually add the flour and knead well by hand until a smooth dough forms—it should be neither too soft nor too firm.
- Fold in the chocolate chips and knead briefly until evenly distributed throughout the dough.
- Shape the cookies by scooping 2 tablespoons of dough, rolling it into a short log, and gently curving the ends into a crescent shape.
- Arrange the crescents on the prepared baking sheet, leaving a little space between each one.
- Bake for 18–20 minutes, or until the cookies turn lightly golden. Keep a close eye on them so the edges do not burn.
- Cool and serve: Remove from the oven and dust the warm cookies with a first coating of sifted icing sugar so it sticks. Once they have cooled down, add a second dusting for a signature snowy-white appearance; a great little trick for beautifully finished crescent cookies!
Video
Notes
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