I borrowed the book, Baking Chez Moi by Dorie Greenspan from my local library, because I wanted to bake the lemon Madeleines (which I haven’t baked yet by the way). The instructions are so detailed, but most of the recipes don’t have photos, so I skipped them. I first tried the brioche recipe and it was a complete flop. My dough had many tiny lumps in it that wouldn’t go away no matter how long I kneaded. Finally, I went Jacquy Pfeiffer’s book, The Art of French Pastry and this is what he says “Brioche that is very dry in the early stages of mixing will have lumps that will be impossible to get rid of later on” . My dough was very dry in the early stages of the mixing and I suppose this is what caused the mess (I did follow instructions to the “T”).
Anyway the next recipe I tried was Edouard’s Chocolate Chip Cookies. They are delicious and easy to make, and have a nutty almond taste, that I can smell several metres from where I am sitting (the recipe calls for almond or hazelnut flour). I highly recommend them. We had snow a few days ago…gasp…I even shovelled…more gasps!!!! Have a lovely day.
Edouard's Chocolate Chip Cookies
Preparation time: 20 minutes; Baking time: 12-15 minutes; Makes: 50 cookies
- 476g (3¾ cup, 1/1Ib) all-purpose flour
- 1¼ teaspoon fine sea salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 226g (2 sticks, 8oz) unsalted butter, room temperature
- 200g (1 cup) granulated sugar
- 200g (1 cup packed) light brown sugar
- 1½ teaspoons pure vanilla extract
- 2 large eggs, room temperature
- 340g (semi-sweet chocolate chopped or 2 cups chocolate chips
- 150g (1½ cups hazelnut or almond flour
- Preheat the oven to 350ºF (180ºC), convection setting, ten minutes before using. Line 3-4 cookies sheets with parchment.
- Whisk the flour, salt, baking soda, and baking powder together in a medium bowl. Set aside.
- Using a stand mixer, beat the butter on medium speed until smooth, about 1 minute.
- Add both sugars and the vanilla extract (essence) and beat for another 2 minutes or until light and fluffy.
- Beat in the eggs, one at a time until well blended before adding the next one.
- Fold in the flour in 4 to 5 batches on low speed (if using a stand mixer) until just incorporated, each time, or fold in with a wooden spoon.
- Fold in 1½ cups chocolate chips and nut flour on low speed (if using a stand mixer) or just stir in with a wooden spoon.
- Divide the dough in two and wrap each piece with a cling film and chill in the fridge for at least 2 hours or overnight. I chilled mine overnight.
- Scoop about 30g (25oz) rounded tablespoons of dough or if left overnight divide in 30g (25oz) portions and roll into balls (The dough will be hard).
- Arrange the balls on the prepared cookie sheets and use the bottom of a glass to slightly flatten the round balls. Top with the left over ½ cup chocolate chips.
- Bake one sheet at a time, in the middle rack for 12-15 minutes or until lightly golden. Do not overbake.