Sometimes you have a craving for cookies without knowing that you have a craving for cookies. More specifically, homemade cookies, crispy on the outside and slightly tender on the inside, that are not cloying but with an intense flavor. Suddenly you come across a recipe like this one from cookies with chips and you know that you are already taking time to turn on the oven.
It was an afternoon of nostalgic blogger when these cookies from Maria, the epicurrant, they were crying out to be tried at home to satisfy that craving for homemade pastries. María, who began working in the food industry, has ended up being a top-class baker whose works can be found in Brulèe, one of the artisan bakeries of more prestige of the Community of Madrid, and that already pointed ways from its kitchen years ago.
you are delicious cookies they have no more mystery than the combination of good chopped dark chocolate and combined with quicos, creating a addictive sweet-salty contrast, and enhancing that crunchy point that enriches the texture in each bite. Following the notes of its author, we have reduced the sugar -panela- even a little more because we preferred a less sweet cookie, but if your thing is sweet pastries, you can increase the amount a little more. Chocolate chips can be used if more comfort and a “cleaner” finish is preferred.
Preheat the oven to 180ºC without air or to 175ºC with heat up and down. If the chocolate is not chopped, start with this step, using a good sharp knife, leaving pieces of different sizes. In summer it should be cold or it will melt too much. Reserve in the fridge. Chop the quicos with a mortar or grind with a robot but without grinding them.
Beat the softened butter with the sugar for a few minutes, until fluffy. Add the vanilla and beat a little more. throw the eggs, one by one, and continue beating until incorporated. Sift the flour with the yeast and a pinch of salt on top, and beat or mix until you have a homogeneous mass.
Incorporate the quicos and the chocolate and work until well homogenized. Prepare a couple of baking trays with parchment paper and spread the cookies using a medium or small ice cream scoop, or a normal spoon, giving them a round shape with the hands. Leave space between them and flatten a little -more if you prefer crunchier-.
Bake one tray at a time 10-12 minutes, until golden. Let cool a couple of minutes out of the oven before transferring to a wire rack. Keep in an airtight container.
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Few accompaniments seem simpler and more successful for some chocolate chip cookies than a glass of milk or vegetable equivalent that we like, much better if it is very cool when temperatures rise, or hot to comfort us on cooler days. The intensity of dark chocolate calls for a rather neutral and not sweet drink, but a homemade horchata that does not suffer from excess sugar would go very well, as would an iced coffee.
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