We definitely want to blog more about some standard recipes that everyone would know and have. You know, things everyone always wanted to try or that we cook all the time, something like that. One of those will be a Bolognese sauce that will come soon and another of those recipes is this one: Cookies. Really chewy cookies. We call them the best cookies in the world since we already tried so many recipes and finally came up with this one. It is nothing new. We are not trying to invent cookies again but be made some changes that make the cookies just awesome as hell 🙂 We added two secret ingredients. Which ones? Well, keep reading.
Do you know what is most important to creating the best cookies in the world, next to the right choice of ingredients? Consistency. They have to be chewy not as hard as the ones you can buy in the supermarkets all over Germany. There has to be a chewiness that can only be created through baking them yourselves. You can do this by getting the cookies out of the oven when they are still very soft. Therefore, either use a spatula to put them on a plate to let them cool down. Or on case you just make one tray, let the, cool down on the tray before putting them away or eating them up. We recommend to put a wet cloth on top so that they don’t get too dry.
Now, let’s get to our secret ingredients, which are in fact not as secret as I say because I do spill the secrets in this article. Still, first we need brown butter instead of usual butter. Melted butter is a part of almost every cookie recipe, but brown butter adds a kick to it that is just going to be awesome, believe me. many professional cooks love brown butter and so do we. Well, this recipe cannot be considered diet food, but cookies really never can be.
The second not so secret ingredient is the tonka bean. It brings a flavor to you cookie that no other ingredient can. It is something not as usual as you can find in most cookies, which makes these very special. You might get the question of: “What is in there?” a lot, but that is what a good recipes needs. Something unexpected and not everyone might know.
If you don’t eat up all the cookies at once, you can easily freeze them. We always put 2 in a bag and freeze them. When you defrost them in the oven, you can eat warm cookies once again in case you like them warm. Lars does not, but I love them this way. You can of course also make a lot more than you want to eat and freeze some just in case of emergency. That is what we will be doing soon enough. Because we like to have a cookie in the freezer for whatever emergency. Be it a pregnant friend, a bad day, a surprise guest for coffee and bakery or just a craving for cookies. We will be prepared 🙂
What you need for the very best cookies ever:
- 200g flour
- 150 g butter
- 170g brown sugar
- 40g white sugar
- 150g 72% chocolate
- 1/2 teaspoons baking powder
- 1 pinch of salt and some flakes
- 1 egg
- 1pkg vanilla sugar
- 1 Tonka bean
How you prepare the best cookies:
- Put the butter in a pot and heat it until it becomes brownish. It is best to use 3/4 of heat and stir from time to time. It should not become black, though. If you are not sure, just taste it. There should be a nutty taste to it, then it is ready to go. Grate the tonka bean into it and let it cool down to room temperature.
- Now put the dry ingredients in a bowl and mix them. Take another bowl to mix the butter and sugar until foamy. That should take about 5 minutes. Add the egg and mix again before adding the dry ingredients and mixing it again. We use our hands, but a mixer will do it as well.
- Chop the chocolate rather coarsely and use your hands to add them to the dough. Form 12 balls, put them on a plate and the plate into the fridge for about 30 minutes. Pre-heat the oven to 180°C. Then put the balls onto a baking tray with baking parchment and add it to the oven. After about 10 minutes you can get them out (depends on the oven, some need longer, some less).
- The cookies should still be very soft. If you only used one tray, just take it out, let them cool down by covering them up with a wet cloth. If you have more than one to bake, use a spatula and cautiously put them away. But cover them as well with a wet cloth.