Outdoor activities with a healthy dose of curiosity, brought to you by Laure Latham
Enjoying what you're reading?
Subscribe via Email and never miss anything on Frog Mom!
This recipe is one of my favorite chocolate cookie recipes ever and as you can see, everybody loves it! It’s both sweet and salty, very buttery and chocolatey, as well as completely addictive. It’s also a great recipe for a day outdoor with kids, as it can be packed easily for a picnic. It comes from the extraordinary Sunday Suppers at Lucques cookbook and I shared a much-loved version of this recipe on A Little Yumminess, but I’ve tweaked it again and will now save this recipe for a long time. Because they’re not overly sweet, people keep coming back to them and I always make two batches because one is not enough.
As far as instructions go, you’ll see that it is quite simple. And for the squirrel, scroll down.
Combine the dry ingredients first.
Add the wet ingredients and the chocolate chips + cocoa nibs.
Mix with a wooden spatula til the dough comes together.
From here on, you can either roll the dough, refrigerate and slice before baking, or roll out, cut shapes and bake. Your choice.
As for this little furry guy (isn’t he the cutest?), you may wonder what he’s doing here.
Well, it was a pure accident. I was out with a friend photographing the baked sables at my local park when we noticed a flurry of activity in the bushes. One peek showed me that two squirrels were jumping from tree to tree to get closer to my cookies. My initial reaction was to pull the cookies but then, I thought better of it. Wouldn’t it look cute if they actually came close? So I waited patiently and as it turned out, the squirrels were chasing each other’s tails to show who the strongest was and took turns approaching the sables very carefully as if they were dynamite. Don’t worry, they didn’t eat any. Looks like they don’t like chocolate. It’s not that I don’t want to share, but chocolate sables with sea salt are probably the nest squirrel diet. So there. And with that, I couldn’t resist using the top picture.
Now without further ado, the recipe.