Classic Chocolate Chip Cookies (Printable Version)
Soft and gooey chocolate chip cookies made with simple, wholesome ingredients for a timeless treat.
# Ingredients Required:
→ Pastry
01 -
492 grams puff pastry sheets, thawed (2 sheets)
02 -
1 egg beaten with 15 ml water (egg wash)
→ Cheese Mixture
03 -
227 grams feta cheese, crumbled, plus additional for garnish
04 -
112 grams cream cheese, at room temperature
05 -
30 ml freshly squeezed lemon juice
06 -
30 ml olive oil
07 -
1 to 2 garlic cloves, minced
08 -
0.25 teaspoon ground black pepper
09 -
2 tablespoons fresh parsley, chopped
10 -
2 tablespoons fresh dill, chopped
→ Vegetables and Vinaigrette
11 -
340 grams cherry tomatoes, halved
12 -
120 ml Kalamata olives, quartered
13 -
10 asparagus spears, shaved
14 -
60 grams baby greens, mesclun mix, or arugula
15 -
30 ml freshly squeezed lemon juice
16 -
60 ml olive oil
17 -
Salt and ground black pepper, to taste
# Guide to Cooking:
01 -
Preheat oven to 200°C and line two baking sheets with parchment paper.
02 -
In a food processor, pulse feta cheese, cream cheese, lemon juice, and olive oil until combined. Add garlic, black pepper, parsley, and dill; pulse until smooth.
03 -
Roll out one sheet of puff pastry on a lightly floured surface until smooth. Cut into four equal squares. Trim 1.3 cm strips from all sides of each square. Brush centers with egg wash. Reattach strips as borders, pressing lightly to adhere. Pierce centers with fork to prevent excessive rising. Repeat with second sheet. Chill on lined baking sheet for 15 minutes or freeze for 5 minutes.
04 -
Spread cheese mixture evenly over pastry centers, avoiding borders. Bake for 15–20 minutes until golden brown.
05 -
Roll out one puff pastry sheet on a lightly floured board. Lightly flatten and score a rectangle 2.5 cm from edges without cutting through. Pierce center with fork and brush edges with egg wash. Repeat with second sheet. Chill for 15 minutes or freeze for 5.
06 -
Spread cheese mixture evenly inside scored borders, avoiding edges. Bake for 15–20 minutes or until golden and puffed.
07 -
Combine halved tomatoes, quartered olives, and shaved asparagus in a bowl. In a separate bowl, whisk lemon juice, olive oil, salt, and pepper. Drizzle dressing over vegetables and toss gently.
08 -
Top baked tarts with baby greens and dressed vegetables. Sprinkle additional crumbled feta over the top and serve immediately.
# Extra Suggestions:
01 -
Chilling the assembled pastry before baking prevents excessive puffing and ensures a crisp border.