C is for Cookies

A recipe first

Cookies can be divisive amongst us sugar snobs, some like thin and crispy, others thick and chewy, I will eat any cookie if there is a ton of chocolate inside as I have a slight addiction (affliction). However, by chance, I have worked in multiple kitchens now who are known for their cookies, one even named best cookies in Paris. Therefore, my recipe that I’ve eventually landed on is a combination of many a great cookie, simplified to work in my home kitchen and not to include 3 different types of flour, because, who has the time?

It’s a very easy recipe and that is coming from someone who, although is a professional chef, is not a baker AT ALL. I don’t really enjoy baking, even though I dream of being the type of woman who always has a cake on the table and a pot of tea brewing on the stove. My (adopted) godmother Amy is like this, there is always something delicious cooking in her beautiful kitchen in the Highlands of Scotland (one of my favourite places in the world.)

So, in an attempt to become a Nigella style Domestic Goddess, I do always have cookie dough in the freezer at home, meaning a home-baked treat is only ever 10 minutes away. The recipe makes approximately 20 cookies and is easily doubled. Not so easily halved as there is only one egg but, as I mentioned, freeze once portioned for an easy sweet snack.

Chocolate and sea salt cookies

250g butter (cubed and room temp)

250g light brown sugar

1 egg

1 teaspoon vanilla extract

400g flour

1 teaspoon baking powder

275g dark (80%) chocolate (buttons or chopped bar rather than chips)

Maldon salt for topping

1. Beat the butter and sugar until fluffy. I use my lime green KitchenAid for this in order to justify my Vinted purchase, but can be done with a wooden spoon

2. Add egg and vanilla extract and continue to beat

3. Add dry ingredients, no need to sift

4. Allow these to incorporate well for a minute or so

5. Add all of the chocolate and allow it to spread evenly into the mixture

6. Wrap the ball of cookie dough in clingfilm and cool for 30 minutes in the fridge

7. Portion into 80g balls and then freeze if you’re patient or directly into the oven

8. I use cookie rings to keep the round form but it is not necessary, you can reform the shape when they come out of the oven with a glass or mug

9. 10 minutes in the oven at 180c

10. Once golden brown and still malleable in the centre when poked, take out of the oven and add a good pinch of Maldon salt per cookie

11. Allow to cool for as long as you can wait and then enjoy