My OG brulee apple cobbler made way for this glorious summery cobbler. It’s bright, and well balanced with sweet peaches, tart strawberries, and slices of dry mango. Lol I already know what you’re thinking, mangos? Yeeeeeaauuuhh. Surprisngly enough, they add a nice bite to the cobbler, and I love a good bite ;) I’m not too crazy about peaches, but these @goodapplefoods peaches hit different. 


KALE TIP 

︎ Refridgerate your dough for at least 2 hours before baking!

︎ Don’t skim on cocoa quality! I buy premium valrhona dark cocoa powder and oof... 

︎ Slightly press down your cookie dough balls to achieve an even cookie instead of a ‘dome’ shape

︎ Maldon sea salt sprinkle on top is NOT optional

INGREDIENTS
yields 24 cookies

1   cup cold butter, cubed
1   cup dark brown sugar
1/2   cup sugar
2   large eggs

1/2   cup dark cocoa
2 1/2    cup flour
1    tbsp cornstarch
1    tbsp milk powder
1/2    tsp baking soda
1/2    tsp baking powder
vanilla paste

KALE’s trip choc choice

1/2 cup dark choc chips
1/2 cup semi sweet choc chips
1/4 cup white chocolate chips

optional*
1/2    cup macadamia nut, chopped

DIRECTIONS

1. Cut cold butter into a stand mixer and cream with sugars for at least 5 minutes, until homogeneous and fluffly.

2. Slowly add in eggs and vanilla paste / extract. Mix on low untill combined.

3. Add in your dry ingredients and mix until a dough forms.

4. Lastly, add in chocolate chips / nuts and roughly mix untill combined.

5. Transfer dough to parchment paper and refridgerate for at least 2 hours.

Preheat oven to 410F

6. Form dough into balls, and lay out on a baking pan.

7. Using the bottom of a mug, slightly press down on the dough and sprinkle on maldon salt flakes. Bake for about 10-11 minutes. 

8. The middle should still be soft after baking and needs to let set for at least 5 minutes before serving. Enjoy! 

Make this recipe and earn 8 Kale Koins to redeem in our Kiosk :)

Eat me up n get ya greens!

xx,
kale