Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- 160g unsalted butter
- 100g soft brown sugar
- 50g granulated brown sugar
- 1 large egg
- 150g all purpose flour
- 1 pinch salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- 200g dark chocolate chips
- 4g flaky sea salt or coarse pink salt (to sprinkle on top while baking)
Instructions
1. Preheat the oven to 180 Celsius and line a baking tray with parchment paper.
2. Place the butter in a medium pan and cook over medium heat until melted and the butter.
3. In the mixer bowl, place butter, soft brown sugar and granulated brown sugar. Mix with a paddle attachment mix until dissolved. Add the egg and mix until the mixture has lightened in color and thickened.
4. Add flour ⅓ at a time. Once it’s incorporated, add remaining ingredients and mix.
5. Finally, fold in the chocolate chips.
6. Weigh out about 50g of cookie dough, make a ball and flatten if desired. Continue in the same manner with the rest of the mixture. Let the dough rest in the refrigerator for a minimum of 30 minutes before baking.
7. Once ready for baking, place the cookies in a lined baking tray and sprinkle with sea salt.
8. Bake the cookies for 12-15 minutes until the edges turn brown.
9. Remove from the oven and let the cookies cool down.
10. Enjoy!
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours…
If you would like to learn more about Shalvi, see Expert: Shalvi Mohindra.
