Charlie Boy – The Lumineers
Cookies. Big, huge deal for me. Has always been! They are my favourite; chocolaty but not too much, greedy but not too much, big but just enough… They are perfect! Mock me if you want but give me a cookie and everything’s fine, I’m a simple girl. For years now I’ve been looking for the perfect recipe; soft but tough, chewy but crunchy, not flat but fat. If you were looking for it too, stop everything, I just found it! My base is an american recipe, I’ve done it soooo much, arranged it, adapted it and here it is. Let’s enjoy this.
Serve 26. 270g flour, 4g baking powder, 3g salt, 150g brown sugar, 80g caster sugar, 90g melted butter not hot, 1 tsp vanilla extract, 1 egg, 1 egg yolk, 300g chocolate chunks.
Prep: 5 à 10mn — Bake: 11 à 15mn/batch
Melt the butter. Chunk your chocolate by cutting squares in 4 or 6.
In a bowl, mix the flour, baking powder and salt.
In a larger bowl, mix the butter and sugars until well blended. Add the vanilla, egg and egg yolk and mix until you get a creamy mix. Add the previous mix, mix but not too much, your mix should be homogeneous but not overmixed. Add your chunks and incorporate them with you hands (and lick your hands :D).
Use a tablespoon; every cookie = 1 tbsp of cookie mix. Roll them into balls but don’t flatten them, up them (just like in the previous picture). Put your cookies-to-be in the fridge while you preheat the oven to 170° during 10mn.
In the oven, for 11mn to 15mn. They should be fragile when you take them out, if they’re not it means they’re overbaked. Let them cool while another batch bakes.
So, how many cookies do you want? How many can you eat? It is really hard for me to resist! And there’s a supreme delight, do you know what it is? When you eat them and there’re still a little bit hot, the chunks are still melted… What else?
(You can find this recipe in French here.)