You can’t go one more day without trying those freaking awesome French style white chocolate cookies…
These French cookies are sold in good boulangeries in Paris. Mine are an under-cooked version of the classic.
This is my absolute fav cookie recipe. It was a bit of a family secret until I felt I should share it with my friends at first and with you guys. They can be made in 3 different styles and I am not talking about all the gorgeous things you can put in them (all sorts of chocolates, nuts, candies, spices, zests, matcha, etc). No I am talking about 3 levels of cooking which can make them very moist, gooey and basically undercooked, or tender or crispy. They do taste different according to the baking time.
If you are a purist and very specific about your cookie texture, all you need to do is heat your oven at 140°C for 10 mins at least and test with one cookie. You will know what is the perfect length for your favourite type of cookies.
Of course, if you’re in the mood for something naughty. You can squeeze a spoon full of good vanilla ice-cream between two cookies.
A few important things:
– Use an oven tray that is nice and flat. If it is a bit bent, the dough getting runny with the heat will make a big giant cookie…
– Space your cookies dough balls well enough for the cookies not to touch each other.
– I don’t buy chocolate chips because they don’t keep, they are often very average or terrible chocolate so I simply cut my chips very quickly with a large knife on a board.
– It is important to buy good chocolate, and if using white chocolate, only buy the cooking one and a good brand.
– I use margarine instead of butter because butter has an overwhelming taste which is lovely but also hides the other ingredients. In this case, I want to taste the chocolate and the sugar.
– Raw sugar is my favourite biscuit sugar. It is very tasty.
I hope you will like my French version of a classic.
Here is a list of goodies you can add:
– first you can swap the white chocolate with dark, extra-dark, milk or flavoured chocolate (praliné, mint, caramel, etc).
– matcha tea
– citrus zest
– popping candy
- 330g raw sugar
- 240g margarine
- 1 tsp vanilla paste
- 1 egg (large)
- 380g white flour
- 1 pinch of salt
- 5g baking powder
- 350g chocolate (I use white here but you can use any sort - I prefer cutting my own chips but you can buy choc chips)
- Vanilla ice-cream to make ice-cream sandwich (optional)
- Place the choc bars on a board. Using a large knife cut vertically and horizontally every half square. Keep aside.
- Mix sugar, margarine and vanilla.
- Add the egg and mix.
- If not using a mixer, separately mix flour, salt and baking powder. Add this dry mix to the wet one. Mix.
- Tip dough in a bowl, pour chocolate chips and stir with a spoon (I don't use the mixer or food processor here as it might "hurt" my choc chips).
- Place in the fridge for 30 mins minimum, it need to be stiff. If still too smooth, leave 30 mins more.
- Pre-heat oven at 140°C.
- Using a spoon or an ice-cream scooper make balls. All of them the same size. Space well.
- Bake for 10 to 20 minutes according to size of the cookies and you favourite texture. I cook them for large cookies and cook them for 15 mins.