Last month, I published an article on the 750g cookie workshop that I did alongside Chef Damien (a workshop dedicated to chocolate cookies). To be honest, since that workshop (which took place on 16 May), I hadn’t yet had the chance to make the recipe we had developed all together. It has to be said that I had my fill of cookies that day ^^
Anyway, I finally got down to it a few weeks ago and the result lived up to expectations! My first real chocolate cookies! Not too sweet (in my opinion, obviously), crunchy and soft at the same time, and super indulgent with their chocolate chips on top. They were frankly delicious. I’ve got THE recipe (then again, we worked hard to find the 100% reliable recipe at the 750g workshop!)
What I like in this recipe is the mix of sugars that brings a lot of flavour, in particular thanks to the muscovado sugar. I found some under the name “cassonade corsée” (powder from Mauritius) at the supermarket. But if you can’t find any, replace it with soft brown sugar.
Of course, if you’re not too keen on dark chocolate, you can replace it with milk chocolate or white chocolate, or add walnuts or hazelnuts. In short, this recipe can be adapted to suit your cravings! Over to you!
Ingredients & preparation
1 component · Full recipe
Cookie Dough
Ingredients
- 100g (3.5 oz) brown sugar
- 25g (0.9 oz) muscovado sugar
- 50g (1.8 oz) white sugar
- 1 large egg
- 220g (7.8 oz) plain flour
- 115g (4.1 oz) salted butter, softened
- 150g (5.3 oz) dark chocolate chips or chunks (80% in the dough, 20% on top of the cookies)
- 1/2 tsp vanilla extract
- 1 tsp baking powder
- 1 pinch bicarbonate of soda (optional)
Preparation
1
Preheat oven to 165°C / 325°F.
2
In a bowl, cream the softened butter with the sugars.
3
Add the egg and vanilla extract and mix briefly.
4
Mix together the 80% of chocolate, flour and baking powder (and bicarbonate if using), then add everything to the mixture. Mix again quickly to avoid the dough becoming elastic.
5
Using an ice cream scoop, form balls and place them in a staggered pattern on baking paper, spacing them well as they will spread during baking.
6
Press the remaining 20% of chocolate chips or chunks into the tops of the dough balls. You’ll get much prettier and more indulgent cookies.
7
Refrigerate for 30 minutes (or longer if you have time). You can also make them the day before, leave them in the fridge overnight (covered with cling film), and bake them first thing in the morning!
8
Bake for approximately 10–12 minutes depending on the size of the cookies. When they come out of the oven they will still be soft to the touch, but they are ready when the edges are nicely golden.
9
Remove the cookies from the oven and leave them on the tray for a few moments. Then, using a spatula, carefully transfer the cookies to a wire rack to cool. They will firm up as they cool.
10
Chef Damien’s tip: when they come out of the oven, sprinkle a little fleur de sel on top of the cookies.
11
You’ll find all the tips and tricks in my previous article: Cookies Workshop at 750g (26.5 oz) { the 100% Reliable Chocolate Cookie Recipe }.
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