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My dear friend, who lives in Amsterdam, just mentioned the best cookie in the world. Or at least the best one in Amsterdam. These beauties ooze white chocolate in their middle and filled with milk chocolate chips. They are apparently a signature in a local bakery called Van Stapele Koekmakerij. The moment I saw the pictures, I wanted to try them but as we are all aware that travel is not an option. So, I tried to recreate it, without even tasting them once, and just going by the pictures. I will report back when I actually try them in the future, but my version is pretty good. Best enjoyed fresh out of the oven.
Makes 10
Ingredients
113 gr unsalted butter, room temp
60 gr sugar
40 gr dark brown sugar
1 tsp vanilla extract
1 large egg
100 gr flour
1/2 tsp baking soda
1/4 tsp salt
80 gr milk chocolate chips
90 gr white chocolate
Flakey salt
Instructions
1. Create a bain-marie by simmering water in a small-sized pan with a large bowl on top. Make sure water doesn’t touch the bowl. Place white chocolate in the bowl, and melt completely. Spread the melted chocolate into 1 tsp half-circle molds. Leave it to cool in the freezer for 45 minutes. If you don't have a mold, transfer melted white chocolate to a plate, and leave it in the freezer for 30 minutes. Take 1 tsp at a time and mold into a half-circle. Cool them in the freezer for additional 15 minutes.
2. Preheat the oven to 180°C/350°F. Prepare 2 baking sheets with parchment paper.
3. In a medium-sized bowl, beat butter, sugar, and brown sugar with a spatula or a hand mixer for 1-2 minutes. Add vanilla and egg, mix to combine. Shift flour, baking soda, and salt. Fold to combine. Leave in the fridge for 10 minutes. At the same time, take white chocolate out of the freezer.
4. Take 40 gr of cookie dough and press 1 white chocolate half-circle in the middle, cover completely, shape it into a ball. Transfer to the baking sheet and gently push their top to spread. Sprinkle with flakey salt. Continue with the rest.
5. Cool the cookies in the fridge for 10 minutes.
6. Bake for 11 minutes and let them cool for 5 minutes. Enjoy warm!
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