Double Chocolate Chip Cookies
These cookies are undoubtedly English. But they are particularly appreciated by the French and often found among the tempting sweets in some bakeries. In Paris, they can be found almost everywhere, from local bakeries to fine patisseries. There are even have addresses selling only cookies now (Scoop Me a Cookie, Laura Todd Cookies, La Fabrique Cookies,..). In order to delight you during cold autumn/winter nights, here is an unbeatable recipe for these sweet treats!
- 7 oz All-purpose Flour for a lighter version, I use half of the white flour and half of the wheat flour
- 4 1/2 oz Brown Sugar again for something healthier, I use Muscovado sugar
- 2 tsp Baking Powder
- 1 tsp Cornflour
- 3 1/2 oz Salted Butter
- a pinch of Salt
- 1 large Egg
- 1 Egg Yolk
- 4 1/2 oz Dark and White Chocolate Chips
- optional: A pinch of Espelette pepper
In a bowl, mix the flour, the baking powder, the cornflour and the salt.
Melt the butter slowly in a pan or the microwave, and put it in a second bowl. Add the sugar and mix it with the melted butter before adding the egg and the yolk.
Mix the wet and dry ingredients, then add the chocolate chips (and the Espelette pepper if you like). Then put the cookie dough in the fridge to rest for approximately 1h30.
Preheat the oven to 180°C (350°C). On two baking sheets, form about 24 small balls evenly apart on a baking sheet (about 4 to 5cms apart). Flatten them a bit (this recipe has less butter than the traditional version, so the cookies won’t go too flat on the tray).
Place the sheets to cook for about 12 minutes (keep an eye on it as it depends also on your oven)
The top will look a little bit brown but do not over-bake these chocolate chip cookies. They will not look done when you pull them out of the oven
Try to wait 10 minutes for them to cool down before eating them!