Sunday, 19th July – I have tried several cookies recipes in the last few years and the result was never really satisfying: not enough chocolate, too hard, too soft, lack of taste. Then I discovered Tara O’Brady’s recipe while going through some baking blogs. I got inspired. The picture looked delicious… so let’s try. And the result was oh so delicious. Confirmed by my usual testers also known as work colleagues.

INGREDIENTS (for about 25 cookies)

• 1 cup unsalted butter
• 3 1/4 cups flour type
• 1 1/4 tsp baking powder
• 1 tsp kosher salt
• 1 1/2 cups brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 12 ounces, dark chocolate, chopped

PREPARATION

Material: bread knife, pan, two large bowls, whisk, silicon spatula

1. Preheat the oven to 180°C.
2. Chop the chocolate with a bread knife until you get rough chocolate chip.
3. Melt the butter in a saucepan over the lowest heat possible, stirring occasionally. Take care that the butter does not sizzle or bubble as you would loose the moisture
4. In a bowl, whisk together the flour, baking powder and salt. Set aside.
5. Pour the melted butter into a large bowl and whisk in the sugars until smooth. Add the eggs, one at a time, whisking until just combined. Stir in the vanilla.
6. Use a wooden spoon or silicone spatula to stir in the dry ingredients until barely blended. When things are still looking a bit floury, stir in the chocolate until all of the ingredients are just combined.
7. Roll the dough into balls (the ball should be just a bit smaller than the inside of the palm of your hand), and arrange them on the prepared pans, leaving 5cm between each cookie.
8. Bake until the tops are cracked and lightly golden, 10-12 minutes. Cool on the pan for 2 minutes, then move to a wire rack to cool completely.

Régalez-vous!