Recipe: Chocolate Cookies with Beurre Noisette
Dishes that are good for you, the planet and your wallet; that’s what Anna Jones’s new cookbook, One Pan, Plate, Planet, is all about. The book is divided into four chapters with more than 150 recipes. From generously filled sheet-pan meals to super-quick weeknight dinners. Everything is easy to make, affordable and, above all, incredibly healthy and delicious.
Anna: “I think these cookies are ideal. Soft on the inside and crispy on the outside, just like the edges of a brownie, and with a double dose of chocolate. This recipe makes a lot of dough. I bake half immediately and freeze the other half for later. The thought that I can always eat one of these cookies within a few minutes makes me happy.”
How to make the chocolate cookies with beurre noisette
- Put the butter in a small saucepan and melt it over medium heat. Wait until the butter foams, turn the heat down slightly and let it foam for another 5 minutes until it turns golden brown and smells of caramel. If you use plant-based butter, simply melt it (it will not brown). Do not leave the butter on the heat too long, or it will burn. Remove the pan from the heat and let the butter cool for a few minutes.
- Preheat the oven to 180 °C and line 2 large baking sheets with parchment paper.
- Mix the flaxseed with 6 tablespoons of cold water and leave it to stand for a while.
- Beat the butter with both types of sugar using a hand mixer or your food processor. Beat the mixture for one minute until light and fluffy. Add the eggs and egg yolks one at a time, beating in between until a smooth batter forms. If you use flaxseed, add it little by little and beat after each addition.
- In another bowl, whisk the flour, baking powder, baking soda and cocoa until no lumps remain. Mix this into the butter and use a wooden spoon to stir the chocolate pieces evenly through the mixture.
- Scoop heaped tablespoons of dough onto the baking sheets, leaving enough space between them so the cookies can spread. Place a maximum of 8 on a standard baking sheet.
- Bake the cookies for 11 minutes (if the dough is at room temperature), 15 minutes (if the dough comes from the refrigerator) or 18–20 minutes (if the dough comes from the freezer). Remove them from the oven and sprinkle with some sea salt.
- Shape the remaining dough into golf-ball-sized balls, wrap them in parchment paper and place them in the freezer.
Title: One Pan, Plate, Planet
Author: Anna Jones
Price: €29.99
Publisher: Fontaine Uitgevers
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