𝗦𝘂𝗽𝗲𝗿 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗖𝗵𝗲𝘄𝘆 𝗖𝗼𝗼𝗸𝗶𝗲 𝗥𝗲𝗰𝗶𝗽𝗲!
As always you can replace certain ingredients to suit dietry requirements and as always, my baking is a 'wing it' style!
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
• ½ cup granulated sugar (100 g)
• 1 cup brown sugar (220 g), packed
• 1/2 teaspoon salt
• ½ cup melted unsalted butter (115 g)
• 1 egg
• 1 egg yolk
• 1 teaspoon Vanilla Extract
• 2 cups all-purpose flour (250 g)
• ½ teaspoon baking soda
• 4 oz milk or semi-sweet chocolate chunks(110 g)
• 4 oz dark chocolate chunk(110 g), or your preference
I used the Google conversion from cups to grams.
𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻
1) In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
2)Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
3) Sift in the flour and baking soda, then fold the mixture with a spatula. Be careful not to overmix - if you mix (or roll out) cookie dough too much, you'll add excess air to the dough, causing it to rise and then fall flat in the oven. Overmixing the dough can also lead to excess gluten development, resulting in dense cookies (which is what happened with these cookies but they still taste good!)
4) Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper colour, chill the dough overnight. The longer the dough rests, the more complex its flavour will be.
5) Preheat oven to 350°F (180°C).
6) Line a baking sheet with parchment paper.
7) Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
8) Bake for 12-15 minutes, or until the edges have started to barely brown.
9) Cool before serving but to be fair warm cookies are legit 🤌
What's your fave cookie flavour?
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𝙋𝙖𝙣𝙚𝙩𝙩𝙤𝙣𝙚 𝘾𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚 𝘽𝙧𝙚𝙖𝙙 𝙋𝙪𝙙𝙙𝙞𝙣𝙜 - 𝘈 𝘸𝘢𝘳𝘮 𝘢𝘯𝘥 𝘩𝘦𝘢𝘳𝘵𝘺 𝘥𝘦𝘴𝘴𝘦𝘳𝘵 𝘵𝘰 𝘤𝘰𝘮𝘱𝘭𝘦𝘵𝘦 𝘵𝘩𝘦 𝘧𝘢𝘮𝘪𝘭𝘺 𝘥𝘪𝘯𝘯𝘦𝘳.
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
• 10 slices panettone
• 400ml double cream
• 150g dark chocolate
• 100g caster sugar
• 85g butter
• 3 large eggs
• Icing sugar
𝗠𝗲𝘁𝗵𝗼𝗱:
1. Butter the sides and bottom of an oven-proof dish (although wasn't necessary in this instance as the sauce is very rich and creamy)
2. Cut the slices of Panettone into small pieces, and place in the dish.
3.Place a large mixing bowl on top of a pan of simmering water.
4. Melt the chocolate, butter, sugar and cream in the bowl and stir gently.
5. Beat the 3 large eggs together in a separate bowl.
6. Mix the beaten eggs with the chocolate mixture, and pour over the brioche.
7. Place the ovenproof dish into the fridge to chill – leave overnight if possible.
8. Pre-heat the oven to 180°C / 160°C fan / Gas Mark 4 and bake for 25-30 minutes.
9. Remove from the oven and dust with icing sugar.
10. Serve warm with a scoop of vanilla ice cream.
Bon appétit!
It's very rich in flavour and good to use up any leftover brioche or panettone from Christmas you (may) have! Very simple to make too.
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