First recipe of 2015, and again a cookie recipe, but a Chef recipe! This one is from Laurent Jeannin who is pastry chef at the Bristol Hotel in Paris. I Found the recipe on the blog C’est ma fournée, where Valerie the blogger always tell how she does here recipes, for who she bakes, and add her impression. I learned a lot reading her, and here, using a cookie scoop was a premiere for me!
Concerning the recipe, it has been one of the best cookies I ever ate! Crunchy on the outside sft in the inside, it is so good. And the peanut butter touch make really the difference. In my office everybody like it, and I would have liked taking picture everyone there. There smiley face expressed the magic of the pastry on the mood !
I recomand to eat these cookies at a temperated temparature. If it so cold (out of the fridge or the cold winter) the middle is kind of harder, and it taste less good.
Ingredients for about 20 cookies
- 500g all-purpose flour
- 170g granulated sugar
- 170g brown sugar
- 125 g softened butter
- 30g peanuts butter
- 2 large eggs (125g)
- 8g salt
- 8 g bicarbonate powder
- 4g Liquid vanillas
- 340g chopped chocolate or big cookies chunks
- Warm up your oven at 170ºC
- Mix the granulated sugar, the brown sugar, the butter, the peanut butter, the salt and the liquid vanilla together.
- Once the mixture get a smooth texture add the flour mixed with the bicarbonate powder.
- Add the chocolate and mix again; you can use your hands! Laurent Jeannin add 340g of chocolate, I followed the advice of Valerie th Blogger and add only 200g
- Form small balls of 50gr and put them on parchment-lined baking sheet. The best way is o use a cookie scoop, it is easier, quicker, and all cookies are the same. If you don’t have one a tablespoon or your hands are also great!
Info: These cookies aren’t spreading while baking. To get them a bit flat, you can press them a bit with your hand.
- Bake them for about 12 min and let cool before eating them (trust me it worst waiting)