Sometimes copie, or clear inspiration is not all bad especially if the product is well realized. This maxim worth also for pastry, but here more than not being bad at all it is also delicious. Last summer I was with my family in Marseille and one of my cousin was with us. Coming from marseille I had to show her my city and its richness. The beach, the old harbour, the see we visited everything. But then came snack time, and before I see anything I was sitting in a starbucks.
It is pretty rare that I go into a starbucks. Not that I am an anti chain, anti fast food, or any other cliché that got foodies, but when I am in hamburg I got habits in other places. I am surely wrong. Wrong because this time I could have a wonderfull cookie with chocolate chips, white chocolate glaze and sliver of dry strawberries and french meringue. It was like a party in my mouth.
Coming back to germany I had to recreate that recipe. Of ourse a pale imitation was excluded, so I took the recipe of Donald Skehan which he presents on his youtube chanel and I put some tempered chocolate on the top. As I do not really like dried grapes I removed them, and sprinkeled dried strawberry on the white chocolate. The mix was wonderfull, rolled oat bring softness and strawberries give a nice kick.
- 90g caster sugar
- 60g light-brown sugar
- 225g butter
- 2 large free-range eggs
- 190g plain flour
- 1 tsp bicarbonate of soda
- 240g rolled oats
- 1 tsp vanilla extract
- 100g good-quality dark chocolate chips
- 300g white chocolate
- Dried strawberries
- Preheat the oven to 180°C
- Using a stand-alone mixer or hand mixer, cream the sugar and butter until the mixture becomes pale and smooth.
- Add the eggs one by one, mixing well
- Mix the bicarbonate and the flour together, add tot the previous mixture little by little
- Add the oats, vanilla extract and chocolate chips mix again until ecompletly combined
- With help of a cookie scoop or a table spoon form balls of dough and place it on a baking shee lined with parchement paper
- Bake for about 15 minutes, or until golden brown.
- Remove from the oven and allow to cool slightly before transferring to a wire wrack to cool completely.
- Temper the white chocolate melting 2/3 to 40-50°C on a bain marie, then add the last 1/3 and let cool to 29°C and pour over your cookies
- Sprinkle some dry strawberries over the chocolate and let cool completly