Mambo Chocolate Chip Biscuit Cookies
I never really had a sweet tooth until I came to America. I blame it on my little sisters who have lived in the states since they were small and have enjoyed the various pastries and treats the United States has to offer. One treat, in particular, I’ve grown very fond of and that’s the classic American chocolate chip cookie. Even with my recent cut back on sweets, I happily visit this craving every now and then. A good chocolate chip cookie reminds me of the times in Cameroon when I was young and enjoyed sweet chocolate treats with my friends. Back in Cameroon, the chocolate of choice was always Mambo Chocolate. What an unforgettable taste! Cameroon has always been a top cultivator and exporter of cocoa. It did not matter how old or young you were, Mambo chocolate was enjoyed by all. In the U.S, we’re fortunate to still have access to the Chococam treats we cherish so much. Out of curiosity, I created this chocolate chip biscuit cookie recipe to emulate the joy-filled experiences I had in my native home and the sweet experience I now have in my host home. Whether you like your cookies soft and chewy or thick with a little crunch, you can adjust this recipe to have it your way. Enjoy this fantastic twist of the chocolate chip biscuit cookie with a warm cup of whatever you like to sip with your desserts. I hope you enjoy this recipe as much as my sisters and I did!
Click play on the video below to cook along with me or scroll past the video to follow the written instructions.
M A M B O C H O C O L A T E C H I P
B I S C U I T C O O K I E S
Ingredients
8 Bars of Cameroonian Mambo Chocolate
2 1/4 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1/Teaspoon Fine Salt
11/2 Sticks Unsalted Butter
3/4 Cup Brown Sugar
1/4 Cup Sugar
2 Large Eggs
1 Teaspoon Pure Vanilla Extract
Cooking Instructions
Preheat the oven to 350 degrees.
Line baking trays with parchment paper and set aside.
Unwrap the mambo chocolate bars and chop into small pieces.
Cream butter and sugar (brown and granulated) in a bowl until it becomes fluffy then add the vanilla and mix well.
5. Add one egg at a time into the creamed butter and mix well after each addition.
6. Sift flour, baking soda and salt into the mixture then mix gently to form the cookie dough.
Add eggs.
7. Add the chopped mambo chocolate chips in the cookie dough and gently fold the dough until the chocolate chips get incorporated into the dough.
8. Scoop a tablespoon of dough and place it onto a baking tray lined with parchment paper. Each scoop should be about 2 inches apart.
9. Bake for 20-25 minutes or when the cookies become golden brown to your preference.
10. Remove the cookies from the oven and let them cool.
11. Serve immediately and enjoy the crunchiness with a favorite soft drink.
12. Store any remaining cookie in a tightly sealed cookie jar at room temperature.
