CHOCOLATE CHIP COOKIES
This recipe brings back memories from when I used to work in the pastry kitchen of a five star hotel in St. Tropez, France – where I truly fell in love with baking. We used to make huuuuge quantities of cookie dough every week and bake warm cookies for VIP guests. While I don’t have that exact recipe, I found this one and it comes pretty close. Plus, it’s super simple to make.
Makes 12-16 cookies. Ingredients: 125g plain flour, 100g soft brown sugar, 125g butter (softened), 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon vanilla extract, 1 egg, 150g plain dark chocolate coarsely chopped, 75g pecan nuts coarsely chopped.
Method: Preheat oven to 190°C. Mix all the ingredients together, except the nuts and chocolate, in a food processor or using an electric whisk. Once the mixture is uniform, stir in the chocolate and nuts with a spatula. It will feel like a lot of chocolate and nuts but don’t worry. Scrape the mixture onto a large piece of cling film and roll into a sausage form, twisting the ends to seal. Leave to cool in the fridge for at least 30 minutes. Cut 2cm slices and place on greaseproof paper on a baking tray. Pop in the oven for 10-12 minutes or until golden. If your cookies, like mine, didn’t keep a perfect circular form, while still hot use a large round cookie cutter to remove crisp edges and form into a circle.
Notes: Recipe slightly adapted from Celia Brooks Brown’s book New Vegetarian.
Have a lovely day! xS