OK! I got it right now! The recipe of the sweet and soft cookies a la mode Laura Todd. My second trial was the right one! The official recipe is here, but shush! don’t tell A. I slightly changed it! I actually had to because the original recipe is for 375g of flour and 1 egg and I used half, but still put one egg…
Soft cookies (makes about 15 large cookies or 25-30 small ones)
– 180g of flour
– 120g of brown sugar
– 110g of butter
– 1 small egg
– 1tsp of baking powder
– a pinch of salt
– 1 vanilla bean
– 175g of white/milk/dark chocolate chips (large on is better)
– a handful of walnuts/shredded coconut/hazelnut or nothing…
I melt the butter, and mix it with the sugar and the vanilla, add the egg (actually you can change the order, or add the egg at the very end of the overall recipe, it doesn’t matter!!).
In another bowl, I mix the flour, the baking powder and the salt. If you plan to make only one kind of cookies add here the chocolate chips and the nuts. If you are planning on making different combinations then wait before adding the chocolate chips and the nuts.
Mix the flour mix in the sugar-butter-egg mix and stir well. If you haven’t added the chocolate chips and the nuts you can now split the dough and add them.
Preheat your oven at 140deg. On a greased sheet or cooking paper make small balls of dough (slightly smaller than a ping pong balls). Plan enough space between two as they will become 7-8cm cookies once in the oven. That would be the large cookies. If you want to make smaller ones just reduce the size of the balls by a third or a half.
Bake in the middle of the oven, to obtain an even top-down baking for 15min for the small ones, 18min for the larger ones. (That was one of my failures the first time I tried, they were too low, the bottom dried). Take them out of the oven before the edges start to golden. Let them cool down a bit before moving them.
They were just perfect!