Today, I have decided to step into the kitchen. I know, you’re probably telling yourself “this is a cooking blog, isn’t this normal?” And you’d be quite right. I fact, I should say that I am participating in the Un Tour En Cuisine project.
The idea is quite simple: we are 20 participants, and each has to make a recipe off the blog of one of the other participants. Which blog you are supposed to choose the recipe from is determined by drawing lots.
I have to admit I was a bit at a loss when I visited her blog, as most of Poupoule’s recipes are made using a Thermomix or Kitchenaid… both processors noticeably absent from my kitchen. Oh well, never mind! Originally, I had chosen to make her recipe for Jerusalem artichoke soup with honey and curry. I don’t remember having ever had Jerusalem artichoke (or if I did, it didn’t leave any indelible memory), so I thought it was a good time to try.
That was until Poupoule posted the recipe for Pierre Hermé’s cookies. At that moment, I’ve had a sort of epiphany! I really like cookies, but that’s not something I do often. And since I’ve never baked cookies for the blog, the choice made perfect sense to me. Moreover, it’s a recipe by Pierre Hermé, one of France’s top pastry chefs (most famous for his macarons), so we’re not going to complain, right?
I purposely left out the white sugar, because I feared the cookies might be too sweet and I think that, for me at least, I would use less sugar still. Moreover, I found there were missing a crunchy element such as walnuts, pistachios or hazelnuts. However, I still find the cookies to be quite good. This recipe is a keeper… and can easily be done with a regular food processor. So if, like me, you do not own a Kitchenaid, that is not a problem.
- 110g/3.8 oz. softened butter
- 100g/3.5 oz. brown sugar
- 90g/3.17 oz. caster sugar (I left it out)
- 1 pinch of salt
- 1 egg
- ¾ teaspoon vanilla extract
- 225g/7.9 oz. flour
- ½ sachet baking powder (1 teaspoon)
- 75g/2.6 oz. chocolate chips
Take the butter of out the fridge 20-30 minutes before using and leave it to soften. If you don’t have much time, zap it in the microwave in 20-second flashes on MEDIUM.
Preheat your oven to 180°C/350°F.
In your food processor, cream together the butter, sugar(s) and salt.
Add the vanilla and egg, and mix until fully incorporated.
In a bowl, whisk together the flour and baking powder, and add to the butter mix in 4 batches (about 4 tablespoons at a time). Do not hesitate to open the processor and scrape down the sides.
Last, add the chocolate chips at slow speed so they don’t melt.
Using a spoon or ice cream scoop, form balls and place them on a baking paper-lined baking sheet. The ice cream scoop helps creating even-sized cookies that will bake more evenly.
Bake for about 10 minutes, or until the edges start browning.
Cool on a wire rack before diving in.