Cookies by Pierre Hermé
110g/3.8 oz. softened butter
100g/3.5 oz. brown sugar
90g/3.17 oz. caster sugar (I left it out)
1 pinch of salt
¾ teaspoon vanilla extract
225g/7.9 oz. flour
½ sachet baking powder (1 teaspoon)
75g/2.6 oz. chocolate chips
Take the butter of out the fridge 20-30 minutes before using and leave it to soften. If you don’t have much time, zap it in the microwave in 20-second flashes on MEDIUM.
Preheat your oven to 180°C/350°F.
In your food processor, cream together the butter, sugar(s) and salt.
Add the vanilla and egg, and mix until fully incorporated.
In a bowl, whisk together the flour and baking powder, and add to the butter mix in 4 batches (about 4 tablespoons at a time). Do not hesitate to open the processor and scrape down the sides.
Last, add the chocolate chips at slow speed so they don’t melt.
Using a spoon or ice cream scoop, form balls and place them on a baking paper-lined baking sheet. The ice cream scoop helps creating even-sized cookies that will bake more evenly.
Bake for about 10 minutes, or until the edges start browning.
Cool on a wire rack before diving in.
Pairs Well With
I took part in a project called Un Tour en Cuisine. The idea is quite simple: we are 20 participants, and each has to make a recipe off the blog of one of the other participants. Which blog you are supposed to choose the recipe from is determined by drawing lots. I picked those cookies.