The Fastest Chocolate Chip Cookies Recipe

Instructions

1. First heat the oven to 250 C (482 F) degrees, upper and lower with the fan.
2. Tear 2 lavashes and put to the food producer
3. Add 2 tablespoons of water and pulse them until you have the dough for the cookies. First, it is going to be crumbly. But do not give up and continue to mix them until it becomes doughy.
4. After that add 1 tablespoon of room temperature butter, 2 tablespoons of brown sugar, and 2 tablespoons of tahini then mix them all with a food processor. If you don’t have tahini you can also add peanut butter, it depends on your taste.
5. By squeezing in your hand, you can test your dough if it is ready. If it is gathering and not behaving like a crumble your dough is ready. Don’t knead further.
6. Roughly chop 30g peanut, and 40 g bitter chocolate and add to the dough. You can use salty or unsalted peanuts and bitter or milky chocolate for your cookies, all will be nice, with different tastes.
7. Shape 6 round cookies and place to the oven tray.
8. Bake them for about 4 minutes, at the second rack from the top of the oven until getting lightly brown.
9. After 4 minutes, cool them down on a wire rack.
10. For the pizza, heat the mini lavash for a minute.
11. Spread some cream chocolate to the top of the pizza and place your cookies. Your chocolate chip cookie pizza is ready.
12. If you like you can keep the dough in the freezer for 2 hours and eat the dough like ice cream or with the ice cream.