Have you ever craved a lighter, fluffier, more aesthetically pleasing version of chocolate chip cookies for a snack? Nigel Slater, an English food writer, journalist, broadcaster and chef, says these gorgeous looking treats will get you through those meals where you crave a sweet dessert afterwards.
“The best moment to eat these soft cookies is when they are still warm, when the butterscotch notes of the brown sugar is still evident and the chocolate chips haven’t quite set,” he wrote in The Guardian. Have a peak below and see if you would like to try these out for yourselves.
- 125g butter
- 75g light muscovado sugar
- 75g caster sugar
- 1 egg
- 250g plain flour
- ½ tsp bicarbonate of soda
- 20g crystallised rose petals
- 200g marzipan
- 150g dark chocolate
- Vanilla extract
- 1. Set oven to 200 degrees celsius.
- 2. Cream butter and sugars together until the texture is light and the colour resembles a light brown.
- 3. Break egg into bowl and mix the yolk and egg white together with a fork, then combine with butter and sugar mixture.
- 4. Mix flour and bicarbonate soda and fold into creamed butter and sugar mix.
- 5. Finely chop rose petals. Cut marzipan into small bits and pieces then add to mixture.
- 6. Cut chocolate into small pieces then fold cookie dough with vanilla extract (your desired amount).
- 7. Roll mixture into small balls and set on baking paper.
- 8. Bake for 10-12 minutes, or until pale and risen.
- 9. Allow 5 minutes to cool.
- 10. Makes 18 cookies.
Will you try this classy take on chocolate chip cookies? Let us know in the comments below.
This article was written in partnership with Over60.