Although many people love giant crispy cookies, I've always preferred the classic, thicker cookie with a crisp edge and a rich chewy centre, said Edd Kimber. But this recipe is for cookies of the former type – and I have to admit, they are something special. Because they are baked for longer, to ensure they're crisp all the way through, they caramelise to give a deeply toasty flavour. They're ridiculously good.
Ingredients:
- 30g (2 tbsp) unsalted butter, diced
- 15g (1 tbsp) light brown sugar
- 35g (3 tbsp) caster (superfine or granulated) sugar
- 1 tbsp whole milk
- 50g (1 tbsp) plain (all-purpose) flour
- 1⁄8 tsp baking powder
- 1⁄8 tsp bicarbonate of soda (baking soda)
- 1⁄8 tsp fine sea salt
- 30g dark chocolate, roughly chopped
Method:
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- Preheat the oven to 180C (160C fan)/350F/gas mark 4 and line a baking tray with parchment paper.
- Add the butter to a small saucepan over a medium heat and cook until browned.
- The butter will first melt and then start to splutter, as the water content cooks out, then it will foam. It is at this point you should watch for brown flecks to appear in the butter; once they do, the butter is browned.
- Pour the butter into a small bowl with the two sugars, mixing together. Add the milk and whisk together until smooth.
- Add the flour, baking powder, bicarbonate of soda and salt, and mix together until a smooth dough is formed. Add the chocolate and mix briefly, just until distributed.
- Form the dough into 2 even pieces and roll into balls. Place on the prepared baking tray and bake for about 20 minutes, or until the cookies are golden.
- Remove the tray from the oven and allow to cool.
- These cookies will keep for 2-3 days stored in a sealed container.
Taken from Small Batch Cookies: Deliciously easy bakes for one to six people by Edd Kimber, published by Kyle Books at £22. To buy from The Week Bookshop for £17.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.
-
Minnesota's legal system buckles under Trump's ICE surgeIN THE SPOTLIGHT Mass arrests and chaotic administration have pushed Twin Cities courts to the brink as lawyers and judges alike struggle to keep pace with ICE’s activity
-
Big-time money squabbles: the conflict over California’s proposed billionaire taxTalking Points Californians worth more than $1.1 billion would pay a one-time 5% tax
-
‘The West needs people’Instant Opinion Opinion, comment and editorials of the day
-
Nan Goldin: The Ballad of Sexual Dependency – an ‘engrossing’ exhibitionThe Week Recommends All 126 images from the American photographer’s ‘influential’ photobook have come to the UK for the first time
-
American Psycho: a ‘hypnotic’ adaptation of the Bret Easton Ellis classicThe Week Recommends Rupert Goold’s musical has ‘demonic razzle dazzle’ in spades
-
Properties of the week: houses near spectacular coastal walksThe Week Recommends Featuring homes in Cornwall, Devon and Northumberland
-
These Caribbean resorts are calling you for some rest and relaxation. Can you hear them?The Week Recommends Serenity is a flight away
-
February’s books feature new Toni Morrison, a sapphic love tale and a criticism of Mexican historyThe Week Recommends This month’s new releases include ‘Autobiography of Cotton’ by Cristina Rivera Garza, ‘Language as Liberation’ by Toni Morrison and ‘Heap Earth Upon It’ by Chloe Michelle Howarth
-
Melania: an ‘ice-cold’ documentaryTalking Point The film has played to largely empty cinemas, but it does have one fan
-
Nouvelle Vague: ‘a film of great passion’The Week Recommends Richard Linklater’s homage to the French New Wave
-
Wonder Man: a ‘rare morsel of actual substance’ in the Marvel UniverseThe Week Recommends A Marvel series that hasn’t much to do with superheroes
