Yielding to popular demand, here it is : the recipe of the addictive cookie known under many names

‘the diet breaker’, ‘the cardiologist’s nightmare’, ‘ the ultimate excuse for a coffee break’

That cookie should be classified as an unstable particle, if left on an open-space table or a breakfast table it has its lifetime is about the same as that of a positron.

if you’re wondering, hmmmm, I’ve seen that recipe somewhere, well, that’s normal, it’s a free adaptation of one of the many recipes already existing on the internet Martha Stewart, Marciatack, and other top notch cooks have very similar recipes, but then again recipes for cookies always slightly resemble one another… anyway…

for about 20 good reasons to go jogging this weekend

280g cake or all-purpose flour
1 tsp rising powder
1.5 tsp cornstarch (optional)
.5 tsp salt
170g butter
150g moscovada
100g cane sugar
2 tsp vanilla extract
1 egg plus one yolk

160g cooking chocolate for this version (white, black, strong, mild… your choice)

cut the chocolate in chunks and put it in your freezer

you read that right there it goes in the freezer at -18°C, I mean it, there’s a good reason for that

Mix the powders together (flour sugar, etc…)
Moscovado has a tendancy to clump, don’t panic, just crush the bigest clumps under your fingers, the smallest ones will make yummy little caramel beads during the cooking

coarse mix the fluids, egg, butter vanilla extract apart until it’s almost even, it’s ok if the butter is incompletely incorporated and leaves little grain size pieces

mix powders and fluids together until you obtain an extremely brittle batter, it should hold together, but barely so.

Don’t overmix, a creamy batter will only yield hard tacks at the end, we want fluffy airy and crumpy texture

rest 2 hours in the fridge

3 heaped tablespoons of dough per cookie is your reference for placement on the cooking plate, try to keep enough space accounting for the natural flattening, again don’t roll or flatten the dough, it would make your cookies hard.

12 minutes at 180 °C on convection setting if you have one

45 seconds after taking your cookies out, cram the chocolate chunks into the still hot cookies, only the external layer of the chocolate will melt and embed itself in the dough, the cookies will cool without melting the chocolate completely.

I told you there was a good reason for freezing the chocolate : you can kiss goodbye the melted chocolate chips that will leave your fingers messy and say hello to snappy chocolate chunks

Also I’ll insist on using some moscovado too. The high fiber content when compared to processed sugar will allow the cookies to retain water, which makes cristalisation more difficult, which will (among other parameters) allow the telltale texture of the soft cookie.