We are excited to launch the very first Teira 1996 Portrait - a small but personal postcard from the life of people we admire.
Thea Sofie Munch is a holistic practitioner, mommy of Pablo and married to her love with whom, she shares a library of 120 cook books. Through work or cooking, in every word she says and every treat she bakes, love is always the message. If you meet Thea, in the streets of her beloved city or through her practice Manigo, you will quickly understand.
Until then, spend your Easter by making one of her much delicious cookies, and maybe you'll feel the love too.
Enjoy, Dida & Katrine
Thea is wearing our Ischia Top in Brown
480 grams all purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1,5 teaspoons salt
285 grams unsalted butter
275 grams muscovado sugar
200 grams regular white sugar
2 large eggs
2 teaspoons vanilla extract
250 grams chocolate (I prefer 70%)
Sift flour, baking soda, baking powder and salt in a large bowl. Set aside.
Whisk butter (soft), muscovado sugar & white sugar to a light mass using an electric hand mixer or preferably stand mixer for about 5 minutes. After 5 minutes, add in one egg at time, making sure to mix properly
before adding another. Add vanilla extract.
Incorporate dry ingredients carefully without over mixing — use a spatula and do it in as few folds as possible. Add chocolate chunks.
Place the dough on a tray in the fridge covered in saran wrap and let it cool & rest for 24-36 hours. This step is important as the dry ingredients will slowly incorporate with the wet ones.
When ready to bake, preheat your oven to 175 degrees. Make round balls of the cold dough (90 grams roughly) and place balls on a baking tray lined with baking paper. Bake cookies for 15 minutes. Add sea salt flakes to the hot cookies once you take them out of the oven.
Cookies will be ultra, ultra soft and seem under baked when you take them out of the oven, but rest assured: They will set once cooled and become chewy, soft and delicious.
