Now, even though the weather’s warming up quickly here in Annecy, it’s still cool enough at night for a nice, warm cup of tea. And everyone knows that a good cup of tea goes perfectly with something sweet.
In this case, I combined my need for sweet treats with tea and my need for chocolate. I mean, eating Nutella with a spoon is just sad – after you’ve polished off a jar at least.
The great thing about cookies is that you can take the same plain base and substitute the chocolate chips for just about anything, like nuts (white chocolate with macadamia nuts), berries, marshmallows, caramel, peanut butter. You could also add different spices to the batter like cinnamon, nutmeg, or why not even a pinch of chilli.
Makes 20 or so cookies
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 1/4 cup (50g) white sugar
- 1 large egg
- 2 cups (250g) plain flour
- 1 tsp baking soda
- 1 pinch salt
- 1 and 1/4 (225g) cup choc chips
In a large bowl, beat the butter for 1 minute, or until completely smooth and creamy. Add the brown sugar and the white sugar and mix on medium until light and fluffy then mix in the egg.
In a separate bowl combine the flour, baking soda and salt.
On low speed, slowly mix the dry ingredients into the wet ingredients. It should be quite thick. Add the chocolate chips and mix for a few seconds until properly dispersed.
Cover the dough and chill for at least 1 hour and up to 2 days. You can go without chilling, but if you have the time, it’s definitely worth the wait.
Once chilled the dough should be quite crumbly. Let warm at room temperature for an hour while resisting the temptation to eat the entire bowl raw. If you can’t wait, then the dough should warm up in your hands as you form the cookies.
Preheat your oven to 170 degrees (350) and line a large baking sheet with parchment paper.
Roll the dough into balls of approximately 1 tbsp. Bake for 8-9 minutes, until barely golden around the edges.* They won’t seem cooked enough when they come out of the oven, but once they’ve properly cooled, they’ll be just right.
You can keep the cookies covered for up to a week, or you can freeze the dough for up to a month. Don’t defrost the frozen dough, just cook for 1-2 minutes more.
*The cookies in the pictures are overcooked, be warned! :)