Thank you for sweet messages, I’m happy to say the book is in the step and I took a minute to edit a little sweet bite I’ve made a few weeks ago.
Autumn always brings out the nibbler in me. I don’t know if it’s the shrinking days or the increased number of teacups, but I keep on reaching for something sweet to grab on whenever I can.
Most of the days that is relatively healthy, but at times I am craving for cookies and things of similar kind.
For some weird and inexplicable reason I don’t bake a lot of cookies. I actually think that of over 300 recipes in here there’s only one cookie recipe so far (if you don’t count all the macarons of course).
I do consider that making something like cookies requires a little occasion, so I wouldn’t devour the whole batch all to myself and a day out in Amsterdam’s flee market with the girls a few weeks back seemed like the perfect occasion for it.
Amsterdam’s flee market once a month, happens to be the largest one in Europe and this time additionally to buying all sorts of little and lovely things we took a table to sell a few ourselves.
Nothing makes you feel better than purging of all the clothes you no longer need and breathing into the space that remains. Our sales day, if I can call it like that, perhaps was not as successful as we’d had hoped, but between, cookies, cakes, tea and wine we’ve had a jolly day.
I cooked up thyme and fleur de sel chocolate chip cookies, which went down a treat. Thyme adds a wonderful earthy touch to cookies and a bit of fancy salt on top works wonderfully. I’ve adapted the recipe from Heston Blumenthal, by reducing sugar quite a bit. The cookies are still sweet, but not overpowering, chewy and you can enjoy a few more without much thought. Have a lovely week!
- 115 g butter
- 130 g light brown sugar
- 1 large egg
- 220 g flour
- ¼ teaspoon soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 100 g good quality dark chocolate, well chopped
- small bunch thyme, leaves picked out
- fleur de sel for sprinkling
- Preheat the oven to 190C/375F
- Line two trays with baking parchment. Set aside.
- Cream the butter and sugar till light and fluffy.
- Add the egg and whisk till incorporated.
- Add the dry ingredients and whisk for another 3-5 minutes till the dough is formed.
- Stir through dark chocolate and thyme.
- Using a small ice cream scoop or two teaspoons, scoop the dough on the lined trays, leaving space between cookies, sprinkle a little fleur de sel on top and bake them for 8 minutes.
- Once out of the oven let it cool down for a few minutes on a rack and enjoy them warm with a cup of tea.