My Material Life

Rose Bakery Chocolate Chip Biscuits

I really wish I had something textile-related to share with you by now.  So many ideas and plans, but it seems that most of the things I’ve made lately have come from the kitchen.  This is one of them and I found it in a book I checked out from the library called Breakfast, Lunch, Tea, Rose Bakery published by Phaidon – they produce the most beautiful cookbooks!

I love this book.  It’s written by Rose Carrarini, an English woman who owns the Rose Bakery in Paris with her husband. The first recipe I tried was for oat and coconut cookies made with whole wheat flour.  I had to add more butter because the dough was too dry to shape the cookies at first.  Though they weren’t lovely to look at, they were delicious and Samantha enjoyed them too once I added some of our favorite chocolate, chopped, to the dough.  But I was really excited to see this chocolate chip biscuit recipe because it’s a refrigerator cookie.  I love refrigerator cookies!  For me, having a log of cookie dough in the fridge (or freezer) is like having money in the bank.  I just haven’t seen a recipe for chocolate chip before.

Now if you’re looking for a thick, chewy and soft cookie, this is not the recipe for you.  If, however, you’d like something a little more delicate, a little more crisp, something that would be the perfect companion to a cup of coffee, tea, or even a glass of wine, give this a try.

Chocolate Chip Biscuits
Makes about 25 biscuits

  • 1 cup unsalted butter, softened
  • generous 1 cup caster sugar (superfine – if you don’t have this or can’t find it, you can process 1 cup regular granulated sugar in a food processor for 15 seconds)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • generous 2-1/3 cups all-purpose flour, sifted, plus more for dusting
  • 9 ounces chopped chocolate

Beat the butter with the sugar till light and fluffly, then add the vanilla extract.
Add the eggs, one at a time, beating well after each addition.
Mix together the salt and baking soda and fold into the mixture with the flour.
Finally fold in the chocolate and mix till smooth.
On a lightly floured surface, roll the dough out into a log shape 1-1/2″ wide and chill in the fridge for about 2 hours till hard.
Preheat the oven to 350 degrees F.
Line a baking tray with parchment paper.
Cut the dough into 1/4″ slices and place them well apart (they spread more than you’d think they would!) on the prepared tray.
Bake for about 10 minutes (mine took more like 20 to get to the color and crispiness I wanted – watch them) or until lightly golden.

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