By Saïd M’Dahoma

I love making and sharing cookies during the holidays and this year I wanted to make something special that reflected a bit more who I am. One thing that you will find in abundance in every Comorian kitchen: turmeric. In almost every dish or beverage there will be a hint, or a lot of it. Why not add it in a cookie then? After a few tests, I found that this amount of turmeric pairs really well with chocolate and adds depth of flavour to this cookie, making them addictive. For the best results, make sure to buy turmeric and chocolate of great quality, this will make a big difference. 

Ingredients:

• 160 g butter (2/3 of a cup)
• 120 g granulated sugar (1/2 a cup)
• 120 g cane sugar (3/4 of a cup)
• 5 g of turmeric (2 tsp)
• 2 eggs 
• 160 g pastry flour (1 cup)
• 160 g bread flour (1 cup)
• 3 g salt (1tsp)
• 2 g baking soda (half a tsp)
• 260 g dark chocolate (1 cup) 

Method:

First, we will cream our butter with sugar, cane sugar. Cream for a couple minutes, then, one by one, add your eggs. 

Make sure to use room-temperature butter and eggs.  

Now in a separate bowl we will prepare our dry ingredients: flour, salt and baking soda. Sift them and slowly incorporate them into butter. 

Finally, we will add 1 cup of chopped dark chocolate to the batter, if you have a sweet tooth, you can also use semi-sweet chocolate.  

Now that your cookie dough is ready, portion it in balls and place them onto a baking sheet with parchment paper. Leave them in the fridge for one hour before baking them for 13 minutes at 360F. 

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Photo Credit: Supplied