I like the texture and the slightly nutty taste of semolina flour. I have tried baking cakes with it, and posted 2 of them before: citrusy yogurt semolina cake and orange semolina cupcake. This is another attempt at using this flour, thought in a less common way, by using it in cookie recipe.
Semolina flour is not a common baking ingredient in this part of the world. Other than sugee cake, I have yet to know of any other common type of bake goods here that is made of it. So, when I presented the cookies to my family, they showed me the 'question mark' face :p. But, after tasting, they gave thumbs up.
Semolina Chocolate Cookies
1/2 cup butter or oil (I used butter)
1/2 sugar (I used slightly less)
1 cup semolina flour
1 cup flour (I used cake flour)
1 cup chocolate chips (I used big round chips)
1/2 tsp baking powder
1 tsp vanilla extract (optional)
1. Preheat oven at 18- degree C
2. Cream butter/oil and sugar until the mixture turned pale and 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 small discs on baking sheet
7. Bake until cookies are golden brown, about 12-15 mins.
Recipe adapted from easily good eats. From the blog, one can tell this recipe is relatively flexible, if you are not a fan of chocolate chips (well, I really don't know that many people who doesn't like chocolate chips cookies), you can always replace the chips with dry fruits.
If there is one thing I would like to change about the recipe, it is maybe to add a pinch of salt to it, I think it will help to bring out the taste of the chocolate. But all in all, I am pretty happy with the result: crispy, buttery, nutty, chocolatey, tasty.
My mum brought some down for neighbour's kids, they kept asking for more. Though I know most kids couldn't stop at 1 chocolate cookie anyway, I still feel proud of the cookies.