Pierre Herme’s Vienesse Chocolate Sables

I once ate some chocolate cookies bought from a small shop in Malaysia. I loved the cookies so much that I wanted to replicate them ever so desperately because I know that my small jar of cookies is going to finish some day and the jar will remain empty unless I refill it with something similar.

I was still hunting around for a perfect recipe which would help me feel sentimental and then I stumbled across this recipe which delivers pretty similar results.

Would definitely try the recipe again when I have another cookie crave. One thing I would do differently is that next time I would use a bigger piping tip as the mixture is quite stiff-ish so it was relatively difficult to pipe the shape of a star. Hence you can see why my cookies are taking a round ish shape instead.

Thanks to http://fuzzymazing.blogspot.co.uk/2014/08/pierre-hermes-vienesse-chocolate-sables.html for sharing this recipe on her website and I could be blessed with wonderful yummylicious cookies!


Pierre Herme’s Vienesse Chocolate Sables


260g all purpose flour

30g Dutch processed cocoa powder (I used Valrhona.)

250g butter

100g powder sugar, sifted

a pinch of salt

3 tbsp egg white



  1. Preheat oven to 180C.
  2. Whisk together, flour and cocoa powder and set aside.
  3. In a mixing bowl, whisk butter until creamy. To ensure that the recipe succeeds, the butter needs to be very soft.
  4. Add in powder sugar and salt to butter and continue to whisk until light and creamy.
  5. Whisk in egg white until it is well combined with butter cream.
  6. Add in flour & cocoa powder, mix until well combined.
  7. Spoon dough into a piping bag fitted with a star tip. Pipe dough into W shaped cookies. (I just piped into a star, just like Dahlia cookies.)
  8. Bake cookies at 180C for 10-12 mins – no more. The cookies will be delicate – transfer carefully into cookie jar after cooled.

Recipe from Chocolate Desserts by Pierre Herme by Dori Greenpan.

Source: atkokken.


Ultimate chocolate chip cookies recipe

One of my favourites. My colleagues’s favourite too.

Introducing my ultimate chocolate chip cookies!

Ultimate chocolate chip cookies recipe by Linda collister ‘Divine heavenly chocolate recipes with a heart’.

Makes 18 large cookies.

1x 100g dark chocolate

100g walnut or pecan pieces

125g unsalted butter, soft

100g caster sugar

100g light muscovado sugar

1 large free range egg

220g plain flour

3 tablespoons cocoa powder

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

non-stick baking trays, ungreased


Heat the oven to 180 celcius/Gas 4

Break up the chocolate into squares and mix with the nuts. Set aside until needed.

Put the soft butter and the sugars into the bowl of a food mixer and beat with the whisk attachment until soft and fluffy. Scrape down the sides then beat in the egg.

Remove the bowl from the mixer and sift the flour, cocoa, baking powder and bicarbonate of soda into the bowl. Mix well then stir in the chocolate squares and nuts.

Using a heaped tablespoon of mixture for each cookie, roll the mixture into balls then arrange them on the baking trays, flatten slightly with your fingers, spacing the cookies well apart to allow for spreading. Bake in the heated oven for about 12-15 minutes or until just firm, and then remove the trays from the oven and leave to cool for 5 minutes before transferring the cookies to a wire rack to cool completely.

Store in an airtight container and eat within 5 days or freeze for up to a month.

Peanut butter chocolate chip cookies recipe

I rarely bake cookies. But when I did, decided to try this peanut butter chocolate chip cookies. Surprisingly, I really loved it. It was so yummy that it was wiped clean off the plate in no time.

Only thing that was tedious was waiting for the batches of cookies to be baked in the oven.

Peanut butter chocolate chip cookies recipe by Hummingbird bakery:


225g butter

200g caster sugar

200g light muscovado sugar

2 eggs

1/2 tsp vanilla extract

240g crunchy peanut butter

340g plain flour

2 1/2 tsp bicarb soda

1/2 tsp salt

75g dark chocolate, chopped


Preheat oven 170 celcius/gas 3.

Put butter and sugar in electric mixer/handheld whisk and cream until light and fluffy. Add eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Turn the mixer down to slow speed and beat in the vanilla extract and peanut butter.

Add the flour, bicarb of soda and salt and mix well until smooth dough is formed. Stir in chocolate until evenly dispersed.

Arrange equal dough on each prepared baking tray. make sure cookies are spaced apart to allow for spreading while baking. Bake in the preheated oven for about 10 minutes or until golden brown around the edges and quite flat. leave to cool slightly on trays before turning onto wire rack to cool