Easy to make, these cookies are to be often checked while baking. I must admit that I over-baked them many times… how frustrating! If you don’t have cookie moulds, make sure to properly separate the dough on the wax paper. Below are 2 recipes I recommend. Special thanks to Jennifer Pallian for the cover photo credit.
Audrey or Clemence's Cookies
Making cookies is very special to me: although not very light, nor very good looking, but so good that we always want more. Deciding to make cookies is often spontaneous when we happen to have a bunch of friends over or a large family reunion and eating them just out of the oven brings such a feel-good sensation! They will be particularly appreciated and comforting during this lockdown period! The extra dough can be stored in the refrigerator in the shape of a log and rolled in Saran wrap.
Ingredients
- FOR AUDREY’S RECIPE
- ½ a dark chocolate bar (100g) Nestlé Dessert is my favourite.
- 80g softened salted butter
- 75g caster sugar
- 75g brown sugar
- 100g flour
- 1 small egg
- 1 pack of vanilla sugar
- ½ pack of yeast
- A pinch of salt
- FOR CLEMENCE’S RECIPE
- 400g flour
- 400g sugar (caster and brown)
- 230g butter
- 1 pack of yeast
- 2 eggs
- 2 pinches of salt
- 350g dark chocolate
Directions
- Step 1 AUDREY’S : Preheat the oven to 200°, bring the baking sheet out and cover it with wax paper. In a large bowl, mix flour, yeast, the sugars and the salt. Add the softened butter and the egg both together. Mix with a wooden spoon. Roughly chop the chocolate in a mortar or in your food processor. Insert the chocolate chips into the dough. Form little dough balls about 5 cm wide and place them on the wax paper a little apart so they don’t stick together when baking. A second batch will probably be necessary. Bake for 8 to 10 minutes checking regularly. If they seem to start burning, lower the temperature to 180° and be extra-careful when baking the next batch. The cookies will remain soft inside a few hours. They will then get a little crunchier but will stay delicious. You may store them in a cookie jar or in a tin can a few days. I haven’t tried with white chocolate, chocolate milk or Smarties, but Audrey has, and she loves it too. I do add bits of fresh walnuts sometimes.
- Step 2 CLEMENCE’S : Mix the soft (but not melted)butter and the sugar in a bowl. Add the eggs and mix. In a separate bowl, mix the flour, the yeast and the salt. Mix both preparations together, add the chopped chocolate bits, of small and medium sizes, and store as a log in the refrigerator for one to two hours. When ready to bake, preheat the oven at 180°, shape the dough into balls, and be sure to place them well apart on the wax paper, and bake for 7 to 8 minutes until the rims get brownish.
