|100 g||Brown sugar|
|175 g||Wheat flour|
|25 g||Chia seeds|
|1 tsp||Baking soda|
|1 tsp||Flake salt|
|40 g||Kishmish raisins|
|100 g||Dark or light chocolate|
Take the butter out in good time so that it is soft.
Beat the butter, sugar and brown sugar until fluffy. Then add the egg.
Stir in wheat flour, chia seeds, baking powder and flaky salt.
Chop pistachios, walnuts and chocolate to desired size.
Raisins can be added whole or halved. Fold in the dough.
Heat the oven to 175 degrees. (Hot air)
Shape into balls of 90 grams. Put on the baking sheet with baking paper and press them a little on top.
Bake for about 14 minutes until golden. The baking time may depend on the oven. You want a golden cookie with crispy edges and a slightly soft center.
If you want a softer core, a good trick is to wrap them in small pieces of baking paper and freeze them before baking. It also retains moisture better and you can take out and bake whenever you want.