Turkish Chocolate Chip Cookies

Recipe

Turkish Chocolate Chip Cookies

Choco-Kurabiye (Choco-Cookies)

4.6 out of 5

Turkish cuisine is known for its rich desserts and pastries. These chocolate chip cookies are a perfect example of a fusion between traditional Turkish ingredients and a classic American treat. The combination of semolina and almond flour gives these cookies a unique texture and flavor that is sure to impress.

Jan Dec
Dessert› Cookie› Chocolate Chip Cookie
Cuisine of the Americas› American cuisine
European cuisine› Mediterranean cuisine› Turkish cuisine

Preparation time

20 minutes

Cooking time

12-15 minutes

Total time

32-35 minutes

Yields

Makes 12-15 cookies

Preparation difficulty

Easy

Suitable for

Vegetarian, Kosher, Halal, Low Cholesterol, Low Sodium

Allergens

Almonds, Eggs, Wheat (semolina)

Not suitable for

Vegan, Gluten-Free, Dairy-Free, Low-Carb, Paleo

Ingredients

This recipe uses semolina and almond flour instead of all-purpose flour, and adds a touch of cinnamon for a Turkish twist. We alse have the original recipe for Chocolate Chip Cookie, so you can check it out.

Nutrition

  • Calories: 250 kcal / 1046 KJ
  • Fat: 13g (4g saturated)
  • Carbohydrates: 31g (21g sugars)
  • Protein: 4g
  • Fiber: 1g
  • Salt: 0.3g

Preparation

  1. 1.
    Preheat the oven to 180C (350F) and line a baking sheet with parchment paper.
  2. 2.
    In a large bowl, whisk together the sugars, oil, eggs, and vanilla extract until smooth.
  3. 3.
    In a separate bowl, mix together the almond flour, semolina, baking powder, baking soda, salt, and cinnamon.
  4. 4.
    Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. 5.
    Fold in the chocolate chips.
  6. 6.
    Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. 7.
    Bake for 12-15 minutes, or until the edges are golden brown.
  8. 8.
    Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Treat your ingredients with care...

  • Almond flour — Make sure to use blanched almond flour for the best texture.
  • Semolina — Use fine semolina for a smoother texture.

Tips & Tricks

  • For a more pronounced cinnamon flavor, increase the amount to 2 tsp.
  • If the dough is too sticky, refrigerate it for 30 minutes before baking.
  • For a more authentic Turkish flavor, sprinkle the cookies with a pinch of ground cardamom before baking.

Serving advice

Serve warm with a glass of cold milk or a cup of Turkish tea.

Presentation advice

Arrange the cookies on a platter and sprinkle with powdered sugar for a festive touch.

More recipes...