During the quarantine the Michelin Guide has come out with the #MICHELINGUIDEATHOME. Every day they are releasing favorite recipes from Michelin Starred chefs from around the globe. Since we’ve now run out of Oreos to go with our tea I thought it was a good idea to make some cookies, so when I saw this on their instagram I thought, ‘Who wouldn’t want to try these?’ . The ingredients are pretty standard and we had everything in our pantry (although we do have some very obscure things in there). These cookies are perfectly crisp on the outside but chewy in the center and aren’t cloyingly sweet, even with its high sugar content. I’ve added some changes to the recipe which I found helpful.
Ingredients (Makes approximately 27 cookies)
- 270g butter, softened
- 470g cane sugar
- 180g eggs (this was about three eggs for me, weigh in the shell)
- 500g all-purpose flour
- 4g salt
- 4g baking soda
- 450g chocolate chips (I used mini semi-sweet chocolate chips but didn’t have enough so used white chocolate chips as well)
- Pre-Heat oven to 360F
- Whisk together the butter and sugar.
- Incorporate eggs one at a time (I recommend cracking them into a measuring jug first for easy adding).
- Add dry ingredients slowly, until fully combined.
- Fold in the chocolate chips.
- To create uniform cookies, form 45g balls of dough (I weighed them on electronic scales covered with wax paper to make clean up easier). Then put the dough on a cookie sheet lined with parchment paper.
- Flatten the balls slightly.
- Bake in oven for approximately 12 minutes.
- Cool on cooling rack. (I found that I could use the parchment paper for two bakes before replacing)
- As always, enjoy!