2.3.12

Thyme and Dark Chocolate

Who would have thought - but apparently when you toss some fresh thyme leaves into a batch of dark chocolate chip cookies, you get 34 bites of 'chewy with a slight crunch' heaven...


I wanted to make some cookies to take away to a mid-week escape to the Vaal Dam, so I was browsing for a normal chocolate chip cookie recipe and boom "Sea Salt and Thyme Chocolate Chunk Cookies" pops up - who could resist such an intriguing sounding combination?!?



The recipe is super easy and straight forward, original recipe can be found here and below with a few slight variations of my own...

Sea Salt and Thyme Chocolate Chunk Cookies

220 gr all purpose flour
3/4 tspn baking soda
1 tspn coarse salt
2 Tbspn fresh thyme leaves
200g butter, cold and in small cubes
200 gr (1 cup) treacle sugar
150 gr (3/4 cup) brown sugar
2 eggs

1/2 tspn vanilla seeds or vanilla powder
180 gr dark chocolate chunks
sea salt

1. Preheat oven to 180 degrees C. Prepare sheet pans lined with baking paper.
2. In a bowl, whisk to combine the flour, baking soda, salt, and fresh thyme leaves. Set aside.
3. In a mixer bowl with the paddle attachment, cream the butter for about 2-3 minutes. Scrape down sides of bowl as needed.
4. Gradually add the sugars to the butter, add vanilla, beat until light and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Mix in the dry ingredients and then fold in the chocolate chunks until well-distributed.
7. Form each cookie using about two tablespoons of dough per cookie. Roll into a ball and place on the prepared pan, pressing down slightly to form a thick disc. Leave room between each cookie--they will spread. Sprinkle a small amount of sea salt on each cookie.
8. Bake for 12 minutes, rotating the pan halfway through the baking time, until the edges of the cookies are just turning brown. Remove from the oven and let cool on the pan on a rack for two minutes before removing the cookies from the pan and cooling directly on a rack.

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