Saturday, March 16, 2013


I like cookies but it's nothing compared to my best friend's addiction to them. If she could feed herself with cookie dough at every single meal I think she would. So of course she's been looking for her perfect recipe for some time now and when she finally found it, she agreed for me to share it with you. I hope you're honored! ;) She discovered that the key to make super soft and unforgettable cookies is to cook them longer but at a lower temperature.

The first time I tried this recipe, I was living in Buenos Aires with her and my cousin for a few months. It's interesting to see how basic ingredients can be really different from one county to another. We made the cookie dough and realized once the cookies were already on the baking sheet that the sugar we bought was not as sweet as the one we used in France. So we decided to add some more. We put the dough back in the bowl, add more sugar, stir and tasted it. This time the dough was sweet enough but a very artificial and chemical flavor had appeared. What was it? Suddenly it strikes me. Once we where done with the dough the first time, I was about to clean the bowl so I added cleaning product into it and then totally forgot about it while we where putting the dough back in the bowl. Oh my god, trust me, cleaning product is NOT a magical ingredient. It tasted awful and we had to start all over again... but it was worth it!

- make 15 big cookies -
  • 100 gr of butter
  • 200 gr cane sugar
  • vanilla extract
  • 1 egg
  • 220 gr all purpose Flour
  • 1tsp baking powder
  • a pinch of baking soda
  • a pinch of salt
  • 150 to 200 gr chocolate chips
  • 8 caramels

  • Preheat your oven at 140°C (280°F)
  • In a bowl (a mixer is great but by hand is fine) stir: butter + both sugar (cane and vanilla extract).
  • Add egg. Stir
  • Add flour + salt + baking powder + baking soda. Stir.
  • Finally add the chocolate chips and caramels cut in pieces. (You can use only chocolate chips or only caramels. Whatever you fee like)
  • WARNING !!! This recipe is not over. DO NOT, I REPEAT, DO NOT eat the all cookie dough right now!
  • Devide your dough in little bowls and spread them onto a prepare baking sheet. Leave some space between each cookie because it's going to spread while cooking. Press a little bit with your hand on each piece.
  • Bake for 15 to 20 minutes. The sides should get a bit brown and the center should stay very soft. So don't be afraid if they look undercooked after 20 minutes in the oven. They will get harder once they cool.
  • Leave to cool and try not to eat them all at once.
  • ET VOiLĂ€!


  1. These look delicious! I just love the chocolate and caramel combination.