Being on Maternity leave while waiting for the twins, I thought I would be much more writing on the blog but the joy of being in my family and all the events that happens during the summer kept me far away from my computer but not from my kitchen.
As my belly keeps on growing bigger and bigger, I have switched from cooking to getting other people to cook for me…. For that purpose, kids are the best partners ever….. all my nieces and nephews have enjoyed a little baking time especially when the recipe at stake is the cookie or the chocolate fondant….
Here is my best “aide” in the kitchen, Alice, always there to bake, after a splash in the pool or even early in the morning after her breakfast.
As the recipe of the Fondant is already in the blog, I’ll focus on the Cookie recipe that I discovered while working at Divertimenti. I tried a lot of other recipes but this one is the best base for all my cookies. Easy to prepare, it’s a really tasty one and I did not have any complain ever about their taste.
Here is the basic recipe but you can replace the chocolate chips by other fillings such as:
– White Chocolate & Pistachios
– Orange Peel & Sultanas
– Chocolate & Nougatine*
– Peanut Butter…
In that case, you put about the same volume of the replacing ingredients instead of the chocolate chips.
Ingredients for the Chocolate Chip Cookies
Makes 2 long logs – about 10 medium cookies per log
- 250g butter, softened
- 2 cups light brown sugar
- 6 tbsp granulated sugar
- 2 large eggs
- 4 tsp vanilla extract
- 3,5 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 cups semi-sweet chocolate chips
- Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
- Beat in the eggs & the vanilla extract for another 30 seconds.
- In a mixing bowl, sift together the dry ingredients except the chocolate & beat into the butter mixture at low speed for about 15 seconds.
- Stir in the chocolate chips & incorporate them quickly – 5-10 seconds with the electric mixer or by hand.
- Once the dough is ready, divide it into 2 or 3 and put each of them in the middle of a piece of parchment paper. Shape them into a log about 4 cm diameter and wrap them into the parchment paper.
- If you are in a rush and need to bake them ASAP -because of starving kids running around you like vultures or unexpected guests for tea time, dinner…- place the log at least** 10 to 20 minutes in the freezer. Otherwise, put them in your fridge and bake them whenever you need some. You can also freeze them for a later use but trust me, a log of cookie dough never last longer than 2-3 days!
- Once the dough is cold and firm to the touch, preheat your oven to 180° and slice the dough into 60-70g portions (about 1cm wide) and put each portion on a tray lined with a silicon mat or parchment paper. Keep at least 6-7 cm between each portion as they will spread while baking.
- Bake for about 11 minutes or until nicely browned around the edges. The dough is still very soft to the touch and you may want to bake them longer*** thinking they are not ready but trust me they are. Get them out of the oven and let them rest until cold.
- The result is a batch of soft cookies with melting chocolate inside.
White Chocolate & Pistachios Cookies
*The nougatine is very easy to prepare if it’s for the cookies and it’s really worth trying it, as it really gives an additional texture to your cookies... I will try to add the recipe ASAP on the blog.
**It’s important that the dough gets cold and firm to the touch because it’s the reason why you will have beautifully shaped cookies. If the dough is too soft, it will spread much more in the oven when you will bake them.
***If you prefer your cookies crispy and crunchy then leave them another 4-5 minutes in the oven.
The Cookies Team…
… and the Chocolate Chip Cookies
Ingrédients pour une 20aine de cookies
- 250g de beurre à température ambiante
- 400g de cassonade
- 90g de sucre
- 2 œufs
- 15ml d’extrait de vanille
- 385 g de farine
- 5g de levure chimique
- 5g de bicarbonate de soude
- 5g de sel
- 300g de chocolat noir*
- Crémez le beurre et le sucre à l’aide d’un batteur plat à vitesse moyenne et jusqu’à obtention d’une consistance crémeuse mais aérienne. Environ 30 secondes.
- Incorporez les œufs et l’extrait de vanille tout en continuant à battre environ 30 secondes.
- Mixez tous les ingrédients secs ensemble sauf le chocolat et incorporez-les à puissance douce pendant 15-20 secondes.
- Incorporez rapidement le chocolat en petits morceaux ou pastilles pour éviter qu’il ne s’échauffe et colore la pâte en fondant.
- Divisez la pâte en 2-3 tas de tailles homogènes et formez des boudins d’environ 5-6cm de diamètre.
- Enveloppez-les dans du papier sulfurisé.
- Préchauffez votre four à 180° avant de cuire les cookies. Divisez les boudins en tranches de 70g environ et placez-les sur une plaque de cuisson munie d’une feuille de papier sulfurisé.
- Espacez les cookies suffisamment pour qu’ils puissent se développer en cours de cuisson.
- Faites-les cuire 10-11 minutes et glissez-les sur une grille de refroidissement dès leur sortie du four pour qu’ils refroidissent.