The Grand Table of the Andrianavalonas Flavours of Madagascar and the world

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Cookies

Melvin's cookies: golden on the outside, soft on the inside, with a baking time that changes with every batch depending on the size of the dough balls.

Prep: 15 min Cooking: 10 min

Ingredients

  • 200 g butter
  • 100 g brown sugar
  • 100 g white sugar
  • 1 egg
  • 330 g flour
  • 3 g salt
  • 160 g chocolate chips

Method

  1. Mix the butter, brown sugar, white sugar and egg in a large bowl.
  2. Add the flour and salt, and mix.
  3. Finally, fold in the chocolate chips and mix.
  4. Baking: drop small balls of dough onto a baking tray lined with parchment paper, and bake in the oven preheated to 200°C. The time depends on the size of the cookies — it changes with every batch!
  5. Take them out when lightly golden: they will still be a little soft, that’s normal. Leave them to cool so they firm up.
Prep: 20 min Cooking: 15 min Resting: 1 night in the freezer

Ingredients

  • 130 g unsalted butter
  • 90 g white sugar
  • 90 g brown cane sugar
  • 1 pinch of salt
  • 1 tsp liquid vanilla
  • 1 tsp ground cinnamon
  • 1 egg
  • 230 g flour (or 210 g flour + 20 g almond powder)
  • 200 g dark chocolate (bar to chop, or chips)
  • 30 g hazelnuts (optional)
  • fleur de sel

Method

  1. Melt the butter in the microwave or in a double boiler.
  2. Mix the melted butter with the sugars, salt, vanilla and egg.
  3. Add the flour (and almond powder) and the cinnamon.
  4. Chop the chocolate into small chunks and add them to the dough (ready-made chips work too).
  5. Add the chopped hazelnuts if using, then mix everything well.
  6. Shape the dough into balls and place them on a baking sheet lined with parchment paper.
  7. Put the sheet in the freezer overnight.
  8. Preheat the oven to 200 °C (fan) the next day and bake the still-frozen balls for about 15 minutes.
  9. Take the cookies out when they have collapsed and are nicely golden, sprinkle with fleur de sel and let them cool a few minutes on a rack — BUT eat them still warm, mmmh!

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