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Because in food I trust. In all forms and shapes. 

Chocolate chunk cookies

Chocolate chunk cookies

It is interesting how changing the proportions just a bit gives you a completely different texture that impacts the taste, too. This is a recipe I have worked on 10 times. All of them were crowd pleasers, but this one is my pleaser and sometimes that is all that counts.

Ingredients


250 g butter, room temperature
250 g Demerara sugar
100 g white sugar
2 medium eggs room temperature
2 tbsp vanilla extract
2 tbsp orange blossom water
330 g wheat flour (550)
1.5 tsp baking powder
1 tsp baking soda
½ tsp sea salt
200 g 70% chocolate, smaller and bigger pieces
100 g milk and dark chocolate, smaller and bigger pieces
40 g cacao nibs, crushed
40 g almond slices

Prepare

Prepare the cookies. In a bowl, put the butter and mix with the paddle attachment or whisk for 1‒2 minutes until the mixture is light and airy. Add vanilla extract and orange blossom water, mix. Add both sugars and whip another 2 minutes until the sugar is fully incorporated and the mass is light. Then, while the mixer is running, add one egg at a time until thoroughly mixed.

In a separate bowl, combine the flour, baking powder, soda, and salt. Start up the mixer on slow speed and add the flour to the butter mixture. When it is thoroughly mixed, add the chocolate, nibs and almonds, and mix with a spoon or spatula. Layer pan with baking paper, with an ice cream scoop, make balls of dough and place on the pan close to each other. Cover the bowl with cling film and place in the fridge for at least 2 hours, but 24 hours is better.

Heat the oven to 180°. Line a pan with parchment paper. Remove the cookies from the fridge, place on the pan – very far apart (6 cookies Oper pan). Place e a piece of bigger chocolate in the middle. Place the pan in the oven on the convection setting for about 10-12 minutes. Sprinkle some salt around 7th minute, and continue baking until the edges are golden, but the middle is still light in color and appears not fully cooked. Remove from the oven, cool on the pan for 7 minutes, and then transfer to a cooling rack. Continue baking all the cookies (about 20) and cool.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s

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