Citrus, thyme and chocolate chip cookies
 

CITRUS, THYME AND CHOCOLATE CHIP COOKIES

An original recipe by L'École Valrhona Chef Philippe Barret
Makes 25 to 30 shortbread cookies
Category:Cookies and Bars
Difficulty: Easy
 
 

INGREDIENTS

COOKIES:
105g raw cane sugar
zest of 1 orange
zest of 1 lemon
3g fresh thyme
15g multi-flower honey
240g creamed butter
100g eggs
245g bread flour or wholemeal flour
6g baking powder
140g DARK CHOCOLATE CHIPS

 

INSTRUCTIONS

 
COOKIES:
  • Mix the butter, sugar, citrus zest, thyme and honey until smooth. Then add the eggs and mix.
  • Add the flour and baking powder (which you have sifted together in advance). Mix.
  • Finish by adding the DARK CHOCOLATE CHIPS to this mixture.
  • Spread the mixture between 2 sheets of greaseproof paper to a depth of 4 to 5mm.
  • Put in the freezer for 1 hour.
  • Remove the greaseproof paper, cut into the desired shape using a cutter and sprinkle on a light covering of thyme.
  • Place the cookies on a baking sheet lined with greaseproof paper. Bake in a fan-assisted oven at 300-320°F (150-160°C) for 15 minutes.
  • .

 

*Chef’s tip: These cookies can be stored for about 10 days in a metal container. To enhance their aroma, a thyme-scented honey is your ideal choice.