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How to Eat Alone Recipes

Damn Those Cookies


A recipe for the cookies that did me in, whilst on my night shifts in an east London bakery...
Damn Those Cookies

This cookie recipe goes alongside 'How to Eat Alone' episode 4, Baking at Night.  You can listen to the episode here.  

When I was a baker in an east London bakery between 2016 and 2018, it seemed as if my colleagues and I were fed on a continuous stream of free cheese toasties and 'accidentally' broken chocolate chip cookies, which we usually found ourselves gorging on whilst we worked in the dead of night.  In this recipe, I have used rye flour instead of white flour and have added a sprinkle of flakey salt to balance out the sweetness - the rye makes them quite 'cakey' instead of gooey, but I love how the sourness of rye works incredibly well with chocolate. You can use the remaining rye flour to make the 100% rye baker's loaf recipe, also from the episode. Baking for one is a tricky one - baked goods are usually made for more than one person, but these cookies are easy, quick and this particular recipe makes just 7 cookies. Even so, if you don't feel like eating 7 cookies by yourself, I would make the whole batch, roll them into balls and freeze whatever you won't eat for another time - I think it's quite nice for the solo cook to have a stash of cookie dough somewhere in the house. 

Time: 30 minutes

Faff Level: 3/10

Makes: 7 cookies - a few for eating and a few for freezing. 

Plant Based Diets: If you are going to make this recipe vegan, don't use aquafaba or an egg substitute. Instead use tahini or nut butter like peanut or almond, I've had much better results. 

Ingredients: 

150 g rye flour

80 g sugar (preferably light brown, but anything will do)

80 g veggie butter

1 egg or 60 g of a nut butter of your choice, or tahini

1/2 tsp baking powder

1/2 tsp vanilla extract 

2 pinches of flakey salt

100 g chocolate chips (break up some chocolate if you can't find any chips - use dairy free for vegan option)

Directions:

1. Throw all the ingredients, holding back one pinch of salt, in a bowl and mix until well combined.

2. Using very wet hands, because the rye will be sticky, roll out 65 g cookie dough balls. 

3. Freeze what you won't eat. 

4. Place the rest of the cookies in the fridge to chill for minimum one hour. In the meantime, preheat the oven to 160oC.

5. Place the cookie dough balls on a baking tray lined with baking parchment, with plenty of room between each of them - squish them down so they are quite flat.

6. Bake for 12 minutes.

7. Take them out the oven, sprinkle over the remaining salt and let them cool and set before eating.  

 

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