Crunchy & Chewy Rice Cookies
Have you ever had a cookie that is dry and crumbly? Isn’t it the worst thing ever? This recipe will give you crunchy and chewy cookies every single time.
1 cup butter, at room temperature
3/4 cup sugar
3/4 cup brown sugar
2 eggs, at room temperature
1/2 tsp vanilla essence
2 cups plain flour
1 tsp cinnamon powder
1/2 tsp baking soda
1 tsp baking powder
A pinch of salt
1 cup Daawat Basmati Rice, cooked/left over
3/4 cup chocolate, roughly chopped
Using a hand mixer or kitchen aid, beat the butter until light and fluffy.
Add granulated sugar and brown sugar and beat for another 3-4 minutes until incorporated.
Crack in the eggs and add vanilla essence and then beat again.
Incorporate the flour, cinnamon powder, baking soda, baking powder and a pinch of salt into the mix.
Add the rice and chocolate into the bowl and knead using your hand. You should remain with a soft dough like consistency.
Cover with cling film and let sit in the refrigerator for 30 minutes.
Take 1 tbsp of the cooled mixture into your palm and roll into a ball. Place the cookie balls onto a baking tray lined with grease-proof paper about 1 inch apart to give them space as they will flatten out as they cook in the oven.
Bake in an oven preheated at 175C for 15 minutes.
Let cool for 20 minutes on a cooling rack and serve with some tea or coffee. You can also store in an airtight container for up to 3 weeks.