Our signature Belgian chocolate chip cookies with Pink Murray River salt are sure to bring a little comfort (…and guilty pleasure) to your household during isolation.
If you have visited Metropolis Events for a site inspection or meeting recently, you have likely experienced our signature cookies, baked fresh by our in-house culinary team. While we are all spending a little more time at home, we thought it the perfect time to share our recipe with you so that you can bring a little bit of Metropolis to your kitchen.
This recipe makes approximately 25 cookies. Be warned, you may like to double the batch…it’s difficult to stop at just one! Happy baking!
90g Brown sugar
90g Caster sugar
100g Salted butter
80g Self raising flour
80g Plain flour
100g Dark chocolate buttons
Pink Murray River salt (can be substituted with regular sea salt)
Step 1 | Preheat oven to 160C
Step 2 | Add butter, brown sugar and caster sugar to a mixing bowl and cream together until pale
Step 3 | Add egg, self raising flour and plain flour, mix until combined
Step 4 | Fold through chocolate buttons
Step 5 | Refrigerate cookie dough for one hour
Step 6 | Roll dough into balls (approximately 20g each) and place on a baking tray
Step 7 | Bake for 10 – 12 minutes
Step 8 | Remove from the oven, sprinkle with sea salt and allow to cool
Step 9 | Enjoy…and remember to share!