Baked Eggs with Chickpeas & Spinach
Eggs baked in a tomato sauce with chickpeas and spinach
Yield: 30 cookies
Time: 2 hours
200 g Butter
120 g Sugar
120 g brown Sugar
2 eggs (L)
1 tsp Vanilla Extract
300 g Flour
½ tsp Baking Soda (Natron)
1 tsp Salt
200 g Chocolate Chips
Directions
Preheat oven to 175°C (350°F)
Mix flour, baking soda, and salt together in a bowl and set aside.
In a stand mixer at medium-low speed, cream butter and sugar together thoroughly. Add eggs one at a time and mix until fully incorporated. Add vanilla extract and mix in thoroughly. Scrape down the sides of the mixer bowl. At low speed, slowly add the flour mixture and mix until just incorporated. Add chocolate chips and mix to combine. Remove dough from bowl onto a sheet of plastic film and press into a disc. Completely wrap with plastic film and refrigerate for at least an hour (overnight is even better). In the meantime, line one or more baking sheets with parchment paper.
Once chilled, remove the film and form balls from the dough. For the yield noted above, the dough balls should be about the size of a ping-pong ball. A portioning scoop works well for ensuring uniformity. Place each dough ball on the parchment-lined baking sheet. To avoid cookies “fusing” together while baking, space them about 6-8 cm (2½ – 3″) apart. Bake for 8-10 minutes. Allow cookies to cool for 2-3 minutes before removing from baking sheet to a cooling rack.
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