Jane’s Killer Chocolate Cookies
Made with White and Bittersweet Chocolate
The key to these cookies is getting the batter on the baking tray very quickly after adding the melted chocolate, otherwise the chocolate starts to set.
Tip: Measure out all your ingredients before starting.
Ingredients:
1/2 cup granulated sugar
2 eggs
1 tsp pure vanilla extract
1/4 tsp salt
1/4 cup all-purpose flour
1/8 tsp baking powder
1/2 lb bittersweet chocolate, melted
1/2 lb white chocolate, chopped into chunks
Preparation:
1. Preheat the oven to 325°F (160°C).
2. Whisk the sugar, eggs, vanilla and salt together in a large bowl.
3. In a separate small bowl, mix the flour and baking powder together. Add the dry ingredients to the egg mixture and stir to combine.
4. Stir in the melted chocolate and the white chocolate chunks, and, working quickly, drop generous tablespoon-sized portions of batter two inches apart on a parchment-lined baking tray. Bake for 10-12 minutes, and don’t be tempted to over bake. Transfer to a wire rack to cool.
Servings:
Makes 12-18 cookies
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Andrea Stewart
It’s not surprising that three of Andrea Stewart’s favourite foods are bread, butter and champagne, since her approach to all things culinary has always been pure and simple. This experienced, creative and enterprising chef and editor approaches cooking and eating with a solid appreciation for fresh, local and seasonal ingredients. Andrea’s journey with food began while living in France, working as an au pair for Grace Jones. While feeding the young offspring of the famous singer, she was tempted on a daily basis by the busy, colourful French food markets. Later on, she spent a summer at Ecole de Gastronomie Francaise Ritz-Escoffier and fell in love all over again with everything France had to offer. Upon returning to Canada, she was accepted at the acclaimed Stratford Chefs School and after completing her first year she headed to New York to further sharpen her skills, working alongside some of the finest (including Iron Chef Masaharu Morimoto) and catering Martha Stewart’s executive meetings. Andrea returned to Toronto in 1996, and further immersed herself in her career, working at some of the city’s top food fixtures, including Mildred Pierce and Ace Bakery. She eventually took a side-step out of the kitchen and into the halls of magazine publishing, landing a position as Food Editor of Wish Magazine in 2004. While inspiring busy Canadian wonder-women to cook from scratch, she published her first cookbook, Wish, Market to Table. From street food to fine dining to unfamiliar grocery stores, food still motivates Andrea at every turn. She recently sold everything but a prized collection of cookbooks and moved to the U.K., where her culinary library spans the two floors of her London flat. She won’t rest until she has cooked from every one of them!