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By
Yotam Ottolenghi Helen GohAbstract
The secret here is to slightly under-bake the cookies, which keeps them soft and fudgy.
It’s for this reason that they’ve never become a feature in the shops, particularly in the summer, where they’d bend and break after an hour or two piled up in a bowl. There are worse things to happen, though, than to be told you need to eat a whole batch of cookies within a day or so of them being baked.