Chocolate Chip Mastic Powder Cookies
These cookies were inspired by nutella mastic loukoumades we had at Kanello’s Donuts in Chios, in the summer of 2024.
It’s funny how a small element like mastic powder can deepen the flavors of classic, semi-sweet chocolate.
Makes 16-20, depending on your cookie scoops
260G Brown Sugar
60G Granulated White Sugar
115G Crisco
115G Butter
1 Egg
280G AP Flour
2G Baking Powder
2G Baking Soda
7G Salt
200G Chocolate Chunks
40G Mastic Gum Powder
Using a stand mixer with the paddle attachment, cream the butter, margarine and sugars for 5-10 minutes until light and fluffy. Start slow and increase speed to medium high once the ingredients combine.
The color should be a light beige/eggshell when the creaming is done.
In the meantime, mix flour, baking powder, baking soda and salt in a separate bowl.
Add half of your dry mixture to the creamed butter and sugar, and mix on low speed for 2 minutes until the dough comes together. Add the remainder of your dry mixture and mix on low speed for another 3 minutes.
Remove the bowl from the stand mixer and add chocolate chunks. Using a spatula, mix in the chocolate until it's distributed evenly through the dough. Do not overmix!
Pam-spray a baking tray (quarter sheet or even a plate will do!) and line with parchment paper. Scoop your cookie dough onto the tray, it should make 16 cookies.
Wrap tray with plastic wrap and freeze for at least 30 minutes. Freezing overnight will give best results in terms of taste.
Preheat oven to 375F. Bake for 7-8 minutes and remove the tray from the oven. Gently tap the tray on your countertop to crack the tops of the cookies.
Rotate and return the tray to the oven and bake for another 5-6 minutes, or until the top and edges of the cookie are slightly golden.
Remove cookies from the oven and let cool on tray. When they get close to room temparature, dust or sift the mastic powder onto the cookies, with a heavy hand. The cookies should look like they are covered with snow on top.