Return To Cookie Mountain

After recently watching 'Stranger Than Ficiton', I got a sudden urge to bake thanks to Maggie Gyllenhaal's character Ana Pascal. So I scanned the web, shunned a few suggesting ready made American cookie dough and came across David Lebowitz's recipe for a classically scrummy cookie, but amended a little as to suit me.
Either take a look at his, or follow the recipe below:

1/2 cup (100 grams) granulated sugar
1/2 cup (100 grams) firmly packed demurer sugar
8 tablespoons (100 grams) unsalted butter, cold, cut into 1cm cubes
1 large egg (whisked)
1 teaspoon vanilla extract
1/2 teaspoon baking soda/powder
1 large cup (175 grams) plain flour
1/4 teaspoon salt
1 big bar (200 grams) chocolate (normal - not cooking chocolate)
1/2 cup(100 grams) walnuts or pecans, crumbled

Adjust the oven rack to the top 1/3 of the oven and preheat to 300F (150C). Line three baking sheets with grease-proof paper.
Chop up the chocolate into 1/2cm chunks.

Beat the sugars and butters together until smooth. Mix in the whisked egg, vanilla essence, and baking soda/powder. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chunks and nuts.
Scoop the cookie dough into 2-tablespoon (10cm) balls and place them, spaced 4 inches (10cm) apart, on each of the baking sheets (they spread).
Bake for 20 minutes, or until pale golden brown. Swap the trays over half way through. When done remove from the oven and cool on a wire rack.
Store at room temperature in an airtight container for up to 3 days.

(Little did he know it makes about 15-20 cookies).

No comments:

Post a Comment