The famous cookie recipe

I put a lot of effort in to my lesson plans, to my venues and my communication to ensure my classes are authentically me. But if you were to ask most women why they keep coming back to my classes I guarantee you they'll tell you it's the cookies.


Unfortunately I can't take full credit for the cookies, they're just Jane's Patisserie's NYC choc chip cookies with a couple of adaptations. The secret (well it's not a secret, Jane tells you to do it) to the gooey middle is freezing them. The beauty in this is that you can batch prep loads and stick them in the freezer for another day. I would highly recommend prepping a couple of batches during your maternity leave as the perfect fourth trimester treat! They only take 12 mins to bake straight from the freezer.


The signature Wild Embers cookies feature chocolate chunks rather than traditional chips, this means when they're served warm you get big lumps of melted chocolate!!


Over time I've adapated the recipe to cater for both gluten free and Vegan Mums and they all seem to go down really well.


Recipe


This is a standard batch which makes around 12 cookies, I usually double the batch.


Ingredients

  • 125 g unsalted butter (or vegan butter)

  • 100 g light brown sugar

  • 75 g white granulated sugar

  • 1 medium egg (or 75ml vegan milk, I use oat)

  • 300 g plain flour (I use Doves Farm Gluten free flour)

  • 1 + 1/2 tsp baking powder

  • 1/2 tsp bicarbonate of soda

  • 1/2 tsp sea salt

  • 300g chocolate (I use 100g bars, broken in to chunks, usually 1x dark, 1x milk 1x white)

  • You can either use vegan chocolate or swap out for raisins and desicated coconut


Instructions

  • Add your butter and sugars to a bowl and beat until creamy

  • Add in your egg, and beat again (one at a time if doubling the batch)

  • Add in the plain flour, baking powder, bicarbonate of soda, and salt and mix until a cookie dough is formed - you might not need all the flour so add in gradually.

  • Add in your chocolate chunks and beat till they're distributed throughout the dough

  • Weigh your cookies out - Jane suggests 120g per dough ball which is an absolute treat but I go for a more conservative 80 for classes so you don't all go home with gestational diabetes

  • Roll them in to balls, wrap them in cling film (if you're clever you can get 2 per piece), put your cookie dough in the freezer for at least 30 minutes or for as long as it takes you to give birth and get home.

  • When you want to eat them preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.

  • Take your cookies out of the freezer/fridge and put onto a lined baking tray. Leave a bit of gap between them

  • Bake the cookies in the oven for 12-14 minutes. I don't flatten the cookies as I think that helps keep them all gooey inside.

  • Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!

  • ENJOY!


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