I have recently discovered this absolutely wonderful blog called C’est ma fournée. This French blog, written by Valérie is a gem for anyone who, like me, loves baking. Not only are her recipes and photos fabulous, but she also is hilarious so each time I visit, I end up spending a long time reading, learning and having lots of fun. If you can read French then by all means have a look at this blog, you won’t regret it. If you can’t, keep reading because I am about to write about her cookie recipe which is to die for (well, they’ll certainly send you to heaven!). Her cookies are not hard and crunchy like too many recipes out there, no! They are crisp at the edge but soft at the centre like any proper cookie should be. I have adapted her recipe to Thermomix to make it’s super fast and easy so here we go…
Source: C’est ma fournée
125g soft light brown sugar (important to use soft brown sugar as it is a moist sugar so will help keep the cookies moist and soft once cooked)
125g salted butter
175g plain flour
1/4 tsp baking powder
1 tsp vanilla extract
20g ground almond
100g chunky bits of dark, milk or white chocolate (try not to use chocolate chips)
- Place the butterfly whisk in the bowl and add the butter and soft brown sugar. Whisk for 3 min/speed 3, scraping down the mixture now and again. It should be creamy at this stage.
- Remove the whisk. Add the egg and mix for 30 sec/speed 3. Finish mixing with the spatula, turning clockwise to avoid the sharp end of the blades.
- Add the flour, ground almond, baking powder and vanilla extract. Mix for 30 sec/speed 3 or until just combined. Don’t over-mix!
- Add the chocolate chips and mix 15 sec/speed 2/reverse blade direction. It’s important to use chunky chocolate bits rather than chocolate chips as it makes the cookies much tastier!
- Tip out onto cling film and roll into a sausage shape (about 6/7cm in diameter).
- Leave to set in the fridge for 1 hour, then cut the sausage into 1 or 2cm thick slices (thicker means a softer centre!) and place on a baking sheet lined with parchment paper.
- Preheat the oven at 170C.
- Bake the cookies for about 10 minutes or until the edges start to brown slightly (the centre will still look uncooked and the cookie will be very soft at this stage but it will harden as it cools).
- Leave to cool for a couple of minutes before lifting with a flat spatula and eat while still warm, although I tasted one the next day and it is still soft enough and delicious 🙂
- The beauty of the sausage business is that you don’t have to cook the whole cookie dough in one sitting. Just do as many cookies as you intend to eat and leave the rest back in the fridge. That way, you always have freshly baked cookies!