Cooking With Children
Chocolate Cookies – Vanessa Gerbrandy shares her delicious recipe with us
We all love chocolate in our house, so I am very happy that these days we have much more choice and information when it comes to choosing the chocolate we buy. With lots of Fair Trade and raw chocolate options on the market there are plenty of delicious, ethical and healthy alternatives to choose from.
So with chocolate on our minds my girls and I wanted to create a healthier version of the traditional go-to treat, the chocolate chip cookie. I love using buckwheat flour and I love how the girls are now at a point in their cooking skills that I can introduce them to new healthy store cupboard essentials. Buckwheat flour, rich in protein and B vitamins is energising and nutritious and it gives these cookies a lovely nuttiness and a slight hint of smokiness. You’ll find these cookies will have more of a cake-like consistency because of the buckwheat which is something we love. I’ve also incorporated Himalayan pink sea salt which Florence thinks looks so pretty in it’s jar and coconut palm sugar too.
Florence in the kitchen..
Cooking with children is so rewarding. We love our time together in the kitchen and because my girls started so young they are developing a lifelong love of the kitchen as well as skills which help them through their learning.
Preparing the ingredients
Carefully measuring the butter and ingredients out
A perfect plate of chocolate goodness | Incredible chocolate chip cookies!
Makes about 20 cookies
125g dark chocolate chips (fridge cold)
125g dark chocolate (70% cocoa solids)
125g buckwheat flour
25g cocoa powder
1/2 teaspoon of bicarbonate of soda
1/2 teaspoon himalayan pink sea salt
60g organic soft unsalted butter
90g coconut palm sugar (soft dark brown sugar equally works)
1 teaspoon vanilla extract
2 large eggs
- Preheat the oven to 180 degrees C and line two baking trays with baking parchment.
- Roughly chop the dark chocolate and melt it in a bowl simmering over a pan of water. Set aside to cool a little.
- In a separate bowl, mix together the buckwheat flour, cocoa powder, bicarbonate of soda and pink salt.
- Cream together the butter, the sugar and the vanilla extract until light and fluffy and slowly add the melted chocolate and eggs. Carefully add the dry ingredients.
- Using a wooden spoon fold in the cold chocolate chips. Here it’s really important to use cold chocolate chips as they won’t melt too much while baking leaving you with lovely chunks of chocolate.
- Spoon round tablespoons of the dough onto the lined baking trays leaving about 5cm between each one.
- Bake for around 10 minutes so the cookies are just set at the edges. Remove from the oven and set aside until they are cooler before transferring to a wire rack.
Why not create a taste test while the cookies are baking? Lay out pretty bowls of cocoa powder, dark chocolate, white chocolate drops and flavoured chocolate. Add some cocoa nibs to the test too. They are our favourite. We always have a jar of these on our breakfast table to add to our porridge and I sprinkle them on top of chocolate cup cakes for special play dates.
We’ve added a super cool new playlist which you can listen to here. All inspired from my love of Joanna Harris’ delicious book, Chocolat. A story set in the dreamy French village of Lansquenet where Vianne and her sweet daughter, Anouk open a chocolate boutique causing quite a stir to the sleepy little village. The selection of French inspired songs will go perfectly whilst making these dreamy dark chocolate chip cookies.
Listen to the playlist here:
We’d love for you to share your pictures of you and your little ones baking our cookies. Please tag them to my IG account and let me know what you think to them.