Wow. As I sit and write this post it dawned on me that I hadn’t done this in a while. The truth is it’s been crazy crazy here for some time; I got married and I moved all in the same week. Needless to say that I lived in chaos for the better part of the last three months. At the beginning we were nor here or there; we were sleeping in one place but all our things were somewhere else, and then it became the box party.
For a while there getting a hold of my kitchen tools, or being able to photograph anything was really something I could only dream of. And off course we had some problems with the internet (welcome to France!), which made updating the blog impossible. Only just now I have functioning internet service, I actually know where my stuff and we got some of the furniture which made it possible to organize, put a little order and slowly emerge from chaos.
I am very happy with this new situation we got going on! I am not an organized person by nature, so living in chaos only makes me even more chaotic! Ahhhhh Lucky for everybody in my life I can now move ahead. I am back in the game!
So, to get things moving, I’m sharing a chocolate chip cookie recipe that is to die for. Tara O'Brady
has created the genius cookie; so rich in chocolate you’d think you are in chocolate heaven. I had to self-restrain not to eat the whole batch warm from the oven. You’ll thank me and make new friends fast if you decide to bake these beauties.
And the best part, I made a huge batch, but didn’t bake all of the cookies. I froze more than half, and now I bake some on the weekends for my husband’s breakfast! Freshly baked cookies are a real treat that all of you should be able to enjoy. We most definitely do!
Butter (unsalted) 225 g / 1 cup
All-purpose flour 440 g / 3 ¼ cups
Baking powder 5.5 g / 1 ¼ teaspoon
Baking soda 4.3 g / 1 teaspoon
Salt 8.8 g / 1 ½ teaspoon
Brown sugar 284 g / 1 ½ cups
Granulated sugar 118 g / ½ cup
Vanilla extract 9 g / 2 teaspoon
Eggs 2 u
Chocolate 50 % - 70 % 340 g / 12 ounces
Pre-heat the oven to 180 degrees Celsius.
Line a baking sheet with parchment paper.
Chop the chocolate into small chunks.
Melt the butter over very low heat; it shouldn’t bubble. You can even remove from heat before it has completely melted and mix gently so it can finish melting off the heat. Set aside and let it cool down.
In a bowl whisk together the dry ingredients: flour, baking powder, baking soda and salt. Set aside.
Wisk the melted butter with the brown sugar and the regular sugar until it has gained volume and changed colour and consistency. It should be smooth before adding in the eggs – one at a time. Whisk until combined. Add the vanilla.
Using a wooden spoon or a spatula add the dry ingredients and mix until the batter starts to blend together. Mix in the chocolate before the ingredients have completely blended. Mix until just combined.
Roll the dough into balls – I used an ice-cream spoon to make them. Try and make even sized balls so that they cook properly (you’ll end up with some over or undercooked cookies otherwise).
If you are going to bake the cookies right away, arrange them on the sheets you have already prepared leaving space between them – they will expand in the oven and they need space to do so!
Sprinkle each cookie with a dash of sea salt and bake until the tops are lightly golden and a little cracked. Somewhere between 10 and 15 minutes, depending on your oven! Remember as always to turn your baking sheet halfway through the baking so that they cook evenly.
Transfer onto a wire rack and let them cool down at room temperature.
If you don’t want to bake them right away, you can cover the cookie dough balls with plastic wrap and refrigerate for a day. Let them sit at room temperature for 5 to 10 minutes before you do bake them.
Also you could freeze them for up to a month. Defrost in the fridge for about 3 hours before baking them.
In any case, off course they are better when freshly baked. But these amazing, delicious cookies keep very well when properly stored. Store in a hermetic container covered in parchment paper for up to 4 days or even 5 days! Paris is pretty dry a.k.a good for storing cookies!