Preparation
- Preheat the oven to 180 °C (160 °C fan), position a rack in the middle and line two baking trays with baking paper. Whisk the flour, salt and bicarbonate of soda together in a bowl.
- Melt the butter almost completely in a heatproof bowl in the microwave (about 40 seconds if cold, about 25 seconds if at room temperature) and finish melting it by whisking.
- Add both sugars to the butter and whisk vigorously for about 15 seconds, then briefly mix in the egg, egg yolk and vanilla in the same way.
- Add the flour mixture and stir only until almost no flour is visible. Then fold in most of the chocolate; the dough will still be quite runny.
- Let the dough stand for 5 minutes until it firms up a little and can be portioned. Using an ice cream scoop or three tablespoons, place about 12 mounds 5 cm apart on the trays and sprinkle with the remaining chocolate.
- Bake one tray at a time: 8 minutes, then turn the tray and bake for another 3 minutes. The cookies should be golden at the edges and still pale on top.
- Leave to cool on the tray, where they finish baking and settle a little.
Drink with it
Dark beer · excellent match
Milk stout, lightly chilled
Roasted malt and lactose sweetness mirror the chocolate and caramel, and the carbonation lightens the buttery dough.
Which beer goes with food? More than just pils with barbecueFortified wine · excellent match
Tawny Port, 10 years old
The nutty, caramel and toffee notes of the Tawny meet the brown sugar and butter, and its sweetness keeps pace with the biscuit.
Port wine: understanding Ruby, Tawny, and VintageMellow whisky · excellent match
Bourbon, neat or with a few drops of water
Vanilla, caramel and oak spice from the cask echo the butter, brown sugar and vanilla in the dough.
Whisky with food: cheese, chocolate, and savory dishesCream liqueur · excellent match
Cream liqueur on ice
Creamy sweetness and vanilla go with the buttery note; as both are very sweet, the ice dilutes.
Aged rum · good match
Aged rum, neat or with an ice cube
Molasses and vanilla in cask-aged rum reinforce the caramel tone of the brown sugar.
Drinking rum neat: how to get to know a bottling
Why it pairs well
Whisky with baked goods seems unfamiliar, but a bourbon brings precisely the vanilla and caramel aromas that are also in the dough.