The Imperfect Cookies
"Everything with passion, nothing with talent", this has been my motto for years, and I stick to it. I still can't play an F chord properly even after more than 10 years, I have to slow down when I say the word "narrower" otherwise it sounds like I'm missing out a few letters, I sing (proudly and loudly) out of key at all the concerts of my favorit artists.
So what? Life is not a perfect circle, an even square or a straight road. It's full of bumps and holes, it takes turn you don't expect, hits you in the face or hugs you, sometimes on the very same day. It breaks us down to the lowest, makes us rise again stronger.
So what? We're only humans, with our flaws and broken parts, trying to fix them and make the best out of it. And if we can't make it on our own, it's good know we have people we can count on.
This is not a perfect cookie, they're shaped in funny ways and don't look identical at all. So what? They taste like cookie should: chocolatey, crunchy and comforting. This recipe is written in my book for years, and I can't remember from where I got it, but it's my "go-to" cookie recipe in any case of emergency. And if it doesn't actually resolve any problem... So what?
American Chocolate Chips and Hazelnuts Cookies
For about 60 cookies
250gr of Butter
150gr of Sugar
120gr of Brown Sugar (Vergeoise)
1 Teaspoon of Vanilla Extract
350gr of Flour
350gr of Chocolate Chips
100gr of Hazelnuts, chopped
1/2 Teaspoon of Bicarb
1 Pinch of Salt
Take all the ingredients out an hour before starting the recipe.
Beat the butter with the sugar until it gets white and fluffy. Add both eggs and the vanilla extract. Set aside.
In the big bowl, combine the flour, the brown sugar, the bicarb and the salt. Sift in all in the egg/butter mixture and add the chocolate chips and chopped hazelnuts. Using your hands, or a plastic spatula, try to combine to form a dough and place it in the fridge for 20 minutes.
Preheat the oven to 170°C.
On a baking tray lined with parchement paper, using 2 small spoons, place the cookie dough about the size of a walnut on it. Leave enough space in between them to spread while cooking (about 5cm).
Place in the oven and cook for about 15 to 17 minutes. Place them on a rack to cool and than keep them in an airtight jar.