Hi, Chillers
When you search for a cookie recipe these days, you stumble upon things with so much sugar and butter that you’re almost guaranteed to have a stomach ache before you even finish it. The recipe, not the cookie.
The recipe we’re going to make today is a version my grandmother adapted from an old cookbook from the 80s. It’s the one I make every time I’m craving cookies, and it delights both young and old, without leaving you feeling heavy for two days.
So here’s one of my family secrets, let’s get started.
Cookies, à la Chill.
10 tbsp of Kellogg’s All Bran
3 egg yolks
3/4 cup of dark chocolate chips, or “chunks” (that is, large chocolate chips, or small pieces made by simply cutting a chocolate bar with a knife). Here, I used triple chocolate chunks—dark, white, and milk—and it wasn’t as good as with my usual dark chocolate.
1 cup of softened butter
2/3 cup of sugar
1/2 cup of milk
2 cup of flour
1 tsp of baking soda
1 pinch of vanilla powder
1 pinch of salt
RECIPE
Preheat the oven to 375°F.
Pour the All-Bran into a bowl and crush it into a powder using a pestle or the end of a rolling pin.
Cream the butter and sugar until light and fluffy. Beat in the egg yolks and milk, then add the All-Bran, flour, baking soda, vanilla, and salt, mixing with a wooden spatula.
Fold in the chocolate pieces gently. Refrigerate the dough for 1 to 2 hours.
Grease and flour a baking tray, or line it with parchment paper.
Using two tablespoons, drop small balls of dough onto the baking sheet or tray, spacing them well apart. If possible, ensure each baking sheet is cool or cold, and return the dough to the refrigerator as soon as possible.
Cookies are a bit like madeleines, except instead of a characteristic hump, you want them to have a slightly underbaked center.
Bake each tray for about 7 minutes, checking them after 5. They shouldn’t look completely cooked when they come out of the oven, but they should be golden brown.
Presentation
Once cooled, the cookies will keep in a tin. This way, they’ll stay in perfect condition for the few days it takes to enjoy them.
Enjoy them with a glass of your favorite cinnamon-flavored milk, for example. Or with a delicious tea. I recommend Mariage Frères’ Namaskar vanilla black tea, or, depending on the season when you come across this recipe, Damann Frères’ Tourbillon for a perfect autumn treat, which pairs beautifully with the cookies.
All that’s left for me to do is wish you a wonderful tasting experience, a great weekend, and I’ll see you next Thursday for more adventures on the blog.
XO 🍪
