Captain Tom, take note, post cruise: no more m and m's on the boat, they roll into places and melt. Here's a better idea:
Wrap 6 cookies in clear cellophane with a pretty holiday bow... et voilà! A gift with Paris origins that anyone would love. The recipe makes 48 cookies.
Pierre Hermé Chocolate Chip Cookies~
2 2/3 cups all-purpose flour
2/3 cup unsweetened Dutch-process cocoa
2 teaspoons baking soda
2 sticks plus 6 tablespoons (11 ounces) unsalted butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
2 1/2 teaspoons fleur de sel
1 teaspoon pure vanilla extract
10 ounces bittersweet chocolate, chopped into 1/4-inch pieces (2 cups)
a medium bowl, sift the flour with the cocoa and baking soda. In a
large bowl, cream the butter. Add the brown sugar, granulated sugar,
fleur de sel and vanilla and beat until combined. Beat in the sifted dry
ingredients just until blended; the dough will be fairly crumbly but
will hold together. Knead in the chocolate until evenly distributed.
Divide the dough in half and transfer to 2 large sheets of plastic wrap.
Shape each piece of dough into a 1 1/2-inch-wide log and wrap in the
plastic. Refrigerate until firm, at least 2 hours.
the oven to 350°. Line 4 cookie sheets with parchment paper. Using a
sharp, thin knife, cut the logs into 3/8-inch slices and arrange about 1
inch apart on the cookie sheets. If the slices crumble, re-form the
cookies, pressing the dough together. Bake the cookies on the middle and
lower racks of the oven for about 17 minutes, or until puffed and
cracked on top; shift the pans from top to bottom and front to back
halfway through. Let the cookies cool on the sheets for 5 minutes, then
transfer them to wire racks to cool completely.
The cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 2 months...
(reprinted from the blog 'French Heart by the Sea')