Aaaaaaaand, Yes! We made a mess! (well, he made a mess really). But my best weapon to be able to do anything is to do it with him.
I wanted to make cookies for our day out, 1pm, Pepe is still far from being back, and Emi is already turning around me wanting to be picked up. No other choice than having him fully part of the process.
I got the recipe from Bon Appétit Mag. Honestly, I had never manage to make a good cookie (how weird sometimes, I can make a super complicated dish with no problem but the simplest one gives me a headache). I have never really liked the recipes I could find on Pinterest or anywhere else, but I decided to give this one a try since I have never been disappointed with Bon Appétit Mag’s recipe (wait until I share their Monkey bread one. OMG soooo good). So I am going to share it with you. You can also find it on their website here :
1 cup (2 sticks) unsalted butter (I use Isigny St Mer, or Echire.. Got to stay french :-))
2 cups all-purpose organic flour
1 teaspoon baking soda
¾ teaspoon kosher salt
1 cup organic dark brown sugar
⅓ cup organic granulated sugar
2 organic eggs
2 teaspoons vanilla extract (I used 2 organic vanilla beans instead)
2 chocolate toffee bars chopped into ¼-inch pieces (I just have chocolate chips, so I used those)
1½ cups chocolate wafers (chocolate chip again)
Flaky sea salt (I used fleur de Sel)
Cook butter in a medium saucepan until browns, 5–8 minutes. Let cool slightly and Pour into a large bowl
WARNING: Let the butter sit for a couple of minutes before pouring it into your mixing bowl. The burnt part of the butter is highly carcinogenic, you do not want to use it, only use the brown liquid part.
Add all the sugar to the butter, and beat it until well incorporated (an electric mixer is the best, but very easy by hand as well).
Add eggs and vanilla and beat until mixture lightens and begins to thicken.
Add dry ingredients (Flour, baking soda and salt) and beat just to combine.
Add toffee pieces and chocolate wafers (or chocolate chip like me) with a wooden spoon
Let dough sit at room temperature at least 30 minutes to allow the flour to hydrate.
Preheat to 375°.
Portion out dough by making little ball that you can roll in your hand (or use a small ice cream scoop) and place on a parchment-lined baking sheet. Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.
Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes.
Let cool on baking sheets, then transfer to a wire rack and let cool completely.
Let me know in the comment if you have a cookie recipe that you really love and never fail, I really want to try more to decide which one is the best.