Since I have made these cookie multiple, multiple times, I have now made a few changes to the recipe which I am including in the tips. However, the recipe I provide is according to Zoe Bakes.
I have reduced the oven temperature to 350 degrees (F). I felt the cookies were over-browning. I also reduced the time they are in the oven… I do the bang process after 8 minutes, usually tapping the pan 2 times, and then add on 2 – 3 minutes to finish baking the cookies. I also weigh all ingredients
I use lard rather than shortening… it’s a healthier option, contains less trans-fat than shortening, and lard will give the cookies a savory note adding a nice complexity and depth to the cookies. It is a 1:1 replacement.
My preferred choice for butter is Kerrygold Pure Irish Butter.
I have also switched to using a Brown Coconut Sugar. It adds a nice caramel taste to the cookies and is a 1:1 replacement for brown sugar. It is also unrefined and low glycemic. Again, another healthier option.
I also reduced the amount of chocolate I use 6 ounces rather than 12 ounces. I find that it adds enough chocolate taste to the cookie and doesn’t overwhelm. My preferred brand of chocolate is Guittard Bittersweet. Hope you enjoy banging these cookies…it is fun to watch the rippling effect.
From my kitchen to yours, enjoy and bon appétit!