I removed the Chantilly cream bit from the recipe - I want cookies, not fussy! Can you tell I'm hungry? I'll use a scale to measure quantities for most of this, which is why I've kept the metric measurements.
1 - good but not amazing. Something missing, and it isn't the Chantilly cream. Next time, I will try nuts. This time, I did half with chocolate chips, and half without. With the chips it definitely makes it chewy like a browny, and without is like a light meringue (I though of calling them chocolate clouds because I really don't like the name 'brooky'. Just me!) I like the light ones, but there's a texture missing, I think a soft and oily nut, like walnut or pine nut.
Also, I find them too sweet, but I'm nervous about reducing the sugar since it adds bulk. Maybe balance it out with the flour?
Oh, and I changed from cornflour to arrowroot powder. Er, and I only used 300g of chocolate... Ok, maybe I changed quite a lot!
350g 70% dark chocolate
45g butter
1 tsp baking powder
3 eggs
1 tsp vanilla essence
100g pine nuts (or walnuts)
- Preheat oven to 180C.
- Place 70% chocolate and butter in a bowl and set over a saucepan of simmering water. Stir to melt and combine. Remove from heat and set aside to cool until needed.
- Combine remaining ingredients in the bowl of an electric mixer fitted with a paddle attachment and beat until light and fluffy. Add cooled chocolate butter mixture and mix until well combined.
- Wrap and put in the refrigerator to rest for one hour and up to 72 hours.
- Spoon tablespoons of mixture onto baking trays lined with baking paper. Dot the top of the cookies with the dark chocolate chips, pressing gently into the dough. Bake for 12-13 minutes in the preheated oven. Remove from oven and set aside to cool.
No comments:
Post a Comment