Peanut butter chocolate chip cookie

Tags

biscuits, chocolate chip, cookies, peanut butter

I must admit that I am a bit fussy about my cookies. I like them thick and chewy, not thin and crispy. It really is all a matter of personal preference but that is just how I like mine. So, how do you get a thick and chewy cookie? Well, here are a few tips that I discovered after my testing of several batches. Yes, I know, it is a tough job, but someone has to do it, right? Don’t flatten them AT ALL before baking. Even if they stay a dome shape – which they will, don’t worry.  You simply take a spatula and softly press down on the freshly baked cookie, right when they come out of the oven. The secret to the best thick and chewy cookies is always to under-bake them slightly. Oh, and these are large cookies, by the way. I used a medium sized ice cream scoop to make them. Of course, you can use a regular scoop and they will be even larger or a smaller one for smaller cookies; just remember to adjust your cooking time slightly.

Makes 16

Ingredients:

• 1/2 cup / 120g butter, softened but not melted
• 1 cup brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1/2 cup peanut butter (creamy or chunky)
• 1 1/4 cups flour
• 1/2 teaspoon baking soda
• pinch of salt
• 2 cups chocolate chips (I used 1/2 dark and 1/2 white chocolate)

Preparation:

1. Pre-heat the oven to 180C / 360F
2. Cream the butter and sugar together in a bowl
3. Mix the egg until combined
4. Add the peanut butter and vanilla extract
5. Whisk the dry ingredients together then add to the butter mixture, mixing together thoroughly
6. Add the chocolate chips by hand until evenly distributed throughout the dough
7. Using an ice cream scoop, fill the scoop until it’s full, flattening the bottom until it’s level with the straight edge of the scoop
8. Place onto parchment lined baking trays
9. Bake in the oven for about 12 minutes, or until golden brown all over
10. Using a flat spatula press each cookie down slightly
11. Leave the cookies on the trays to cool completely
12. Enjoy!

 

 

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Almond Cookies / Biscuits aux Amandes

Tags

almonds, biscuits, cookies

Makes 15 cookies

Ingredients:

110 g / 4 oz soft butter
150 g / 5 oz sugar
1 egg, beaten
1/2 teaspoon almond extract
25 g / 1 oz powdered almonds / almond flour
150 g / 5 oz flour
110 g / 4 oz slivered almonds

Preparation:

Preheat the oven to 180 C / 360 F
Cream the butter and sugar (I used the mixer)
Add the egg
Add the almond extract and mix
Add the almond flour and regular flour and mix until incorporated
Place the slivered almonds on a plate
Using your hands make little balls with the mixture about the size of a walnut
Roll the balls in the slivered almonds
Place them on a baking sheet covered with parchment paper
Bake for 10 minutes
Allow to cool slightly before removing
Enjoy!

Almond, lemon and port nibbles

Tags

almonds, banyuls, biscuits, cookies, dessert wine, fiesta friday, lemon, port

Is it a cookie, a biscuit? No matter what you call them, these light, airy delicious bites of goodness are best eaten soon after you make them, while they are still crispy. Serve as they do in Italy with a small glass of port for dipping the nibbles. Almonds, lemon yest and port are always a heavenly taste combination. These are the perfect after dinner nibble.
I used a French red Banyuls from a superb estate called Terres des Templiers. The wines of the AOC Banyuls, recognised since 1936, are natural sweet wines, complex and with a great aromatic richness. Left for several years in 100 year old oak barrels and exposed to the strength and heat of the sun (they are left outdoors and not in cellars) they take on a greatness of character. Banyuls exists in several forms, white, amber, traditional or Rimage. I used the Rimage mise tardive.
Here is a bit more detail, in French.

Terroir 

Le Vignoble de Collioure et Banyuls est situé à l’extrême sud de la France au point de rencontre entre les Pyrénées et la Méditerranée, sous le soleil du midi. Les vignes y sont implantées en terrasses sur des coteaux de schiste, du bord de mer jusqu’au fond des vallées de l’arrière-pays. 

Cépages 

Grenache Noir : 100%

Vinification / Elevage 

Vendange foulée et égrappée.
Macération de 20 jours après mutage sur grains.
Élevage de 10 mois en barriques de chêne parfaitement ouillées.

Dégustation 

Robe : Noire, profonde, superbe frange pourpre.
Nez : Envoutant de mûre, de pain grillé et de cannelle, le tout complété par la douceur de la vanille et une pointe de poivre noir.
Bouche : Gourmande et suave, finale explosive avec le prolongement du plaisir sur le fruit.

Comment l’apprécier 

Service : Servir entre 14 et 15 °C.
Accords : Sa richesse, ses arômes et sa structure en font une alliance idéale de la cuisine épicée, des desserts chocolatés, des salades de fruits rouges et des fromages à pâte persillée.

If you do not know these Banyuls, I suggest you try and find some to taste as they are amazing, organic, natural dessert style wines, similar to port or sherry.

Makes about 30

Ingredients:

1/2 cup chopped almonds
60 g / 1/4 cup soft butter
50 g / 1/4 cup sugar
1 egg yolk
30 ml / 1/8 cup port
1/2 teaspoon vanilla extract
1 teaspoon grated lemon zest
60 g / 1/2 cup flour
Confectioners’ sugar / powdered sugar for garnish

Preparation:

Preheat the oven to 175 C / 350 F
Toast the almonds until golden, about 2 to 3 minutes then let cool
In a medium bowl, beat the butter and sugar until creamy and light (easier with a mixer)
Add the egg yolk, port, vanilla extract and lemon zest and combine all
Add the flour and stir until all absorbed
Drop the dough, using a teaspoon, on an  ungreased baking sheet
Bake until golden brown, about 12 to 15 minutes
Transfer to a rack and allow to cool completely
Sprinkle with the powdered sugar
Enjoy!

 

 

 

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