La petite biscotte

Today my husband asked if we could make some cookies together for the coming week. We very much enjoyed the ones I made last week because they were so versatile. Sometimes we ate them quickly on the way to university as breakfast (not healthy I know :p), sometimes we took them along as dessert for lunch and sometimes it was simply enjoyable to sit down with a cup of tea and a nice cookie. There is something comforting about having self baked cookies at home, can’t really explain why.

This time I tried out a recipe from allrecipes.com (Steven’s Chocolate Chip Cookies). I altered it slightly to fit my tastes (I prefer less sugar in general, more vanilla extract and less chocolate chips) and the result was very good. Still I used about 100g more chocolate chips than last week and whilst the cookie is perfect for people who are really fond of chocolate, it was a little too much for me. I’ll reduce the amount to 150g next time. Also I think that I’ll try to chop up some quality semisweet chocolate (70%+) instead of using ready-made chocolate chips.

Last week’s recipe is my favourite so far, not only because there were less chocolate morsels but because the cookie itself had a nicer texture, was less crunchy and the flavour felt cleaner. Have fun trying this out and if you’ve got a perfect cookie recipe, please share

Ingredients

• 225g butter (soft)
• 110g brown sugar
• 100g white sugar
• 2 eggs
• 1 Tbsp vanilla extract
• 160g all-purpose flour
• 150g whole wheat flour
• 1 tsp baking soda
• 1 tsp salt
• 150g chocolate chips (white, milk or semisweet, or mixed)
• 1 cup chopped walnuts

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Preparation

1. Preheat the oven to 175 °C.
2. In a medium bowl, combine all dry ingredients (flours, salt and baking soda). Mix them and put aside.
3. In a medium bowl whisk the soft butter along with the different sugars until you get a creamy texture. Mix in eggs and vanilla extract.
4. Stir in the dry ingredients from before and mix everything well. Fold in the nuts and the chocolate chips.
5. Lay out a baking tray with an ungreased baking sheet. Drop spoonfuls of cookie dough on the sheet making rows with enough space for each cookie to expand.
6. Bake in the oven for 10-12 minutes - until golden brown. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
7. This recipe yielded about 44 cookies for me.

Enjoy