September is back to school month, and I needed something quick and delightful to add to my daughter’s lunches. I tried bananas, but she strongly dislikes those and would hide them in secret pouches of her knapsack until I unearthed them a few days later, brown and withered. There had to be a better way. That’s where these cookies came in. They are so simple to make, and chances are very slim I will find leftovers in my daughter’s school accroutrements. She still has to eat fruit and vegetables, but perhaps they will seem less daunting alongside cookies.
There’s no good reason you shouldn’t make these tonight! They are the perfect start to Fall.
Makes about 20 cookies
- 1 cup unsalted butter, at room temperature
- 2 and 1/3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup + 1 tablespoon packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 300 grams semi-sweet chocolate, 250 grams roughly chopped and 50 grams grated
- Preheat your oven to 350 degrees F.
- In a medium bowl, whisk the flour, baking soda and salt and set aside.
- In a stand mixer on medium, cream together the butter, sugars and vanilla until light and fluffy, about 2 minutes. Add the eggs one at a time and beat for about 10-15 seconds after each addition. Turn off the mixer and use a spatula to scrape down the sides of the bowl.
- Slowly fold in the dry ingredients using a wooden spoon. Do not overmix. Add the grated chocolate and 2/3 of the chopped chocolate.
- Line two baking sheets with parchment. Form the dough into small balls, about 2.5 tablespoons each. Keep in mind there should be enough dough to make roughly 20 cookies.
- Bake for 10 minutes or until edges are just slightly golden but the centre is still soft
- Let cool for 10 minutes. Press the remaining 1/3 of the chopped chocolate onto the cookies while they cool, so the chocolate will be only slightly melted. Transfer to a wire rack.