Sunday, August 14, 2011

Semolina chocolate chip cookies

Semolina chocolate chip cookies
This is a twist to the 'traditional' chocolate chip recipe. Using semolina adds more crispiness as well as a different flavour and texture.  

For the chocolate chips I used Toblerone and Marabou milk chocolate. Dark or bittersweet chocolate chips or even white chocolate chips would also work well. 

½ cup butter or oil
½ cup sugar (I used slightly less)
1 cup semolina
1 cup flour
2 cups chocolate chips 
1 large egg
½ teaspoon baking powder
1 teaspoon molasses (optional)
1 teaspoon vanilla extract (optional)

1.  Heat oven to 180 degrees celcius
2.  Cream butter/oil, sugar and molasses until the mixture turns pale and the sugar has dissolved.
3.  Add egg and vanilla extract and mix thoroughly
4.  Add sifted flour, semolina and baking powder and mix well
5. Fold in the chocolate chips
6.  Place discs or small balls on a greased cookie sheet and flatten.
7.  Bake until cookies are golden brown and delicious, about 12-15 minutes


  1. Hi, came over from Three Cookies. I'm going to give this cookie a try! I have semolina left over from a semolina butter cake I made some time ago.

  2. These sound wonderful! Wonderful twist...I love trying new chocolate chip cookie recipes and this one is definitely a keeper! :)


  3. I am not kidding when I say I'm going to make these... I love the crunch of semolina, and this sounds really good! Thanks for sharing :)

  4. Just made these cookies and they were too easy! I used cocoa nibs and they were great.

  5. Replaced choc chips with 1/2 LSA mix and 1/4 poppy seeds and 1/4 brown sugar to make this recipe super healthy. it works beautifully. thank you for the original recipe.

    1. That sounds like an interesting change. Good to hear it worked out well.

    2. I'm sure they are "super healthy". That's like saying you made a super size meal more healthy by adding a diet coke. You can put lipstick on a pig, but it's still a pig.


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