Rêveuse Recipe: Chocolate Chip Cookies

Rêveuse Recipe: Chocolate Chip Cookies


Back when we were little, we would spend our summer afternoons in the weekend making chocolate chip cookies in the living room with the whole of our arms covered in flour and dough. Whilst the end result may not have looked like dinosaurs or members of the spice girls (our absolute idols at the time), they were so delightful, especially with the chocolate drops and raisins eaten after every bite. Passing the chocolate drops in the supermarket aisle was a pleasant nostalgic memory for us and it gave us the urge to look into baking cookies again as we generally bake cakes.

Described as their best cookies we decided to give the bon appetit recipe a go as it was the oozing chocolate chips and browned cookie dough that really drew us in. See below with how our chocolate chip cookies turned out.

Overall, as we hadn't made cookies in a while, we trialled and tested this recipe with a few batches. We found that leaving the cookie dough to rest helped in the overall appearance of the final cookie. We would probably add less baking soda so that the cookies don't rise as much and keep an eye on it whilst baking. In terms of how delicious the cookies were, they were good but not Ben's Cookies type of delicious. Perhaps trialling other easier recipes first might be more suitable for us as novice bakers, but we have definitely not given up and will still search for the perfect chocolate chip cookie recipe.

Recipe by bon appetit

INGREDIENTS
1 1/2 cups of plain flour
pinch of salt
3/4 tsp baking soda
3/4 cup dark brown sugar
1/4 granulated sugar
1 egg
3/4 cup butter
2 egg yolks
2 tsp vanilla extract
handful of chocolate drops

Serves: 16 cookies
Duration: 30 minutes

RECIPE
Preheat the oven to 180°C. Whisk the flour, salt and baking soda and set aside.

In a large saucepan, cook about 1/2 cup of the butter and swirl around in the saucepan, making sure the bottom doesn't burn. The butter should melt foam and brown which you can then take off the heat and let to cool. Cut up the remaining butter and add it to the melted butter. It should melt into it but not foam or sizzle, so be careful.

Once it has melted, add the sugar and stir until it is smooth. Add the eggs and whisk until fully combined and add the vanilla essence. Using a spatula, fold in the dry ingredients into the butter then fold in the chocolate chips.

When putting them in balls on the baking tray we found that just roughly putting it on and not smoothing the edges and surface gives the cookie texture some character and texture. Bake in the oven for about 15 minutes and let it fully cool to get the crunchy cookie texture.

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