Pascale's Kitchen: Chocolate-chip cookies

This week, I’ve chosen to share with you a few chocolate chip cookie recipes that are simple, loved by children, and can be made with a variety of additions.

Chocolate-chip cookies with candies (photo credit: PASCALE PEREZ-RUBIN)
Chocolate-chip cookies with candies
(photo credit: PASCALE PEREZ-RUBIN)
I spend an incredible amount of time with loved ones and good friends in my kitchen. There’s nothing I love better than creating delicious meals and treats that draw my family like a magnet to the most important room of the house. I have so many wonderful memories that were created during these precious moments when feelings are expressed and we open up to each other.
That’s why I believe people should prepare dishes that make them happy, and that let them enjoy their time in the kitchen. There’s no need to use complicated recipes that take up too much of your precious time.
This week, I’ve chosen to share with you a few chocolate chip cookie recipes that are simple, loved by children, and can be made with a variety of additions.
Let your creativity lead the way.
One of the best things about making chocolate-chip cookies is the incredible aroma that fills your home. And then when the cookies are ready, you get to bite into the luscious, melted chocolate chips.
Another great thing about these recipes is that you can add other fun ingredients, such as white chocolate chips, chopped nuts, dried fruits, sprinkles or M&Ms, and voilà! You have a completely different cookie. And if you want to make them a bit healthier, you can replace the flour with whole-wheat or spelt flour.
Just make sure that when you’re placing the balls on the baking tray, make sure to leave ample space in between for the cookies to expand.
Translated by Hannah Hochner.
Chocolate-chip cookies with candies
Makes 25-30 cookies (8 cm.) or 50 cookies (5 cm.)
■ 125 gr. butter or margarine, softened
■ ¼ cup white or golden sugar
■ ½ cup brown sugar
■ 1 egg
■ 1 Tbsp. vanilla extract
■ 1¼ cups flour, sifted
■ 1 package vanilla pudding
■ ½ tsp. baking soda
■ Pinch salt
■ ½ cup brown or white chocolate chips
For decoration: ¾ cup colorful candies (such as M&Ms)
Directions: While mixing butter in an electric mixer with a dough hook, add sugar gradually. Add the vanilla and egg and mix until smooth. Lower the speed of the mixer and slowly add the flour, pudding, baking soda and salt. Mix until smooth. Add the chocolate chips and candies and then mix by hand. Put batter in fridge for two hours.
Line a baking tray with baking paper. Form balls from batter and arrange evenly spaced on tray (cookies will expand during baking). Flatten cookies slightly and then push a colorful candy into dough. Place in fridge for 15 minutes.
Bake cookies at 180˚ for 12-13 minutes until lightly browned. Remove from oven.
Note: Cookies will be soft when they come out of the oven and will harden once they cool.
Vegan chocolate-chip cookies
■ 2 cups (260 gr.) spelt flour, sifted
■ 2 Tbsp. cocoa powder
■ 1 tsp. baking powder
■ ¼ tsp. salt
■ ½ cup (100 gr.) chocolate chips
■ ½ cup unsweetened cranberries
■ ¼ cup goji berries
■ ½ cup (100 gr.) white or golden sugar
■ ½ cup (100 gr.) dark brown sugar
■ ½ cup oil
■ 2 Tbsp. coconut oil
■ ¼ cup water or juice
■ 1 Tbsp. vanilla extract
Directions: In a medium bowl, mix the spelt flour, baking powder, baking soda and salt. Then, add the chocolate chips, cranberries and goji berries, and mix.
In a large bowl, pour in the sugars, oil, coconut oil, water and vanilla.
Beat with a hand beater for two minutes until well blended. Add the dry mixture into the wet mixture and mix with a wooden spoon or a spatula until well blended. Cover bowl with plastic wrap and put in fridge for three or four hours. (You can prepare dough the day before and keep it in the fridge until you're ready to bake cookies.)
Cover a tray with baking paper. Prepare balls with an 8 cm. diameter (makes about 30) or a 5 cm. diameter (makes about 50). Arrange balls on tray and put it in freezer for 10-15 minutes. Bake cookies for 12-14 minutes at 180˚ if you want the cookies to remain soft. If you prefer them to be a little crunchier, you can leave them in oven for another four to five minutes. Remove from oven and let cool on a metal rack.
Chocolate-chip cookie in a frying pan
This recipe makes one large cookie that you can dish out right at the table. Since it’s very soft, guests can take their own piece with a spoon right out of the pan. You can sprinkle powdered sugar on top or serve it with a scoop of vanilla ice cream.
(Use a 22-24 cm. diameter pan)
■ 125 gr. butter or margarine, at room temperature, cut into cubes
■ ½ cup (100 gr.) brown or demerara sugar
■ ¼ cup (50 gr.) white sugar or honey
■ 1 egg
■ 1¼ cups flour, sifted
■ ½ tsp. baking soda
■ ¹⁄3 tsp. salt
■ 1 tsp. vanilla extract
■ 1 tsp. chocolate liqueur
■ ¹⁄3 cup Nutella
■ ½ cup chocolate chips For decoration:
■ 2 Tbsp. chocolate chips
■ Powdered sugar
■ Vanilla ice cream (optional)
Directions: Preheat oven to 170-180˚.
In the bowl of an electric mixer, place the butter or margarine.
Add the brown and white sugars and mix. Add the egg and mix until well blended. Lower the speed and gradually add the flour, baking soda, salt, vanilla and liqueur. Add the Nutella and chocolate chips and mix.
Grease a frying pan and pour batter into it. Flatten it out and sprinkle with chocolate chips.
Place pan in the oven and bake for 15-20 minutes. Remove the cake from the oven when it’s firm on the outside, but still soft inside.
Place on a metal rack to cool and serve at room temperature.