Bamba Chocolate Chip Cookies

A Chef Bae & Adeena Collaboration

My friend

Brooke Baevsky

(aka Chef Bae) recently stopped by my kitchen to bake her delicious Bamba chocolate chip cookies. Bamba, the ingenious Israeli peanut butter puffs, bake up surprisingly chewy-crispy and adds both flavor and texture to a traditional chocolate chip cookie recipe. You can get the original Israeli brand at kosher markets (and I saw them at Target over Chanukah!). Trader Joe’s also sells them - a huge win for theseBrooke has been spending more time in Tel Aviv and I’m loving seeing the city through fresh eyes.

Ingredients:

1 cup butter (or vegan butter), softened

1 cup granulated sugar

1 cup packed light brown sugar (or 1 cup Demerara sugar + 1 tablespoon honey

2 teaspoons pure vanilla extract

2 large eggs

3 cups all purpose (or 1-1 GF Flour)

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon sea salt

1 1/2 cup chocolate hips

A 3.5-oz (100 g) bag Bamba peanut puffs

Flaky sea salt, for finishing

Instructions:

1. Preheat the oven to 325°F (165°C) convection or 350°F (175°C) conventional.

2. In a large bowl, use a hand mixer or trans mixer to cream together the butter and sugars until smooth and fluffy, 2 to 3 minutes.

3. Sift the dry ingredients into the wet mixture and beat until well combined.

4. Gently mix in the chocolate chips and Bamba.

5. Divide the dough into 12 pieces and roll into balls.

6. Arrange on a lined cookie sheet and flatten slightly, spacing them 2 to 3 inches apart.

7. Bake until the edges are just golden brown and the centers are soft, 12 to 13 minutes.

8. Allow the cookies to cool slightly before transferring to a wire rack to cool completely. Enjoy!