Makes 12 | Prep time 20 mins | Total time 35 mins
You have probably seen by now that Pret shared their cookie recipe, to ensure their customers could get their cookie fix during the nationwide lock-down.
I have always struggled to find the "perfect" cookie recipe. I prefer a cookie that is thick and slightly crunchy on the outside, yet soft and chocolate-y on the inside. That is why, after curbing an unhealthy obsession for bourbon biscuits, my boyfriend and I decided to try out this Pret recipe as a "one off" for a weekend treat. We both agreed that it surpasses every other cookie recipe we've tried.
The original recipe can be found here, and I have included it below with some additional tips. Note that the quantities have been increased by 1.5 times as we found that they freeze well, and means we have a supply stashed away ready to be baked when the inevitable cookie cravings reappear.
Ingredients
165g butter
255g caster sugar
127.5g light brown sugar (or substitute with muscovado sugar
2 eggs
285g self raising flour
(4.5g salt)
180-200g chocolate (x2 100g bars, chopped into pieces)
Recipe
If using cold butter from the fridge, soften in a saucepan on a low heat.
Cream together the butter and both types of sugar for 5-10 minutes.
Quickly beat the two eggs into the sugar and butter.
Next, fold in the flour (and salt) until well combined.
Mix in your chocolate of choice.
Either with your hands or an ice cream scoop, mould the cookie dough into spheres and place on a tray. This recipe should make about 12 cookies.
For best results, chill the cookie dough for a minimum of one hour before baking. Alternatively, individually wrap the dough balls in grease proof paper, place in an airtight container and freeze. (Note: I found that freezing gave a better rise and texture).
Preheat the oven to 180°C/fan 160°C, and evenly space the cookies on a grease proof lined tray. In my case, two per tray was the maximum, since they spread so much during baking.
Bake in the oven for 10-12 minutes. If baking from frozen, bake for 13-14 minutes, or until slightly golden in colour.
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