I’m from California but I did my undergrad in Switzerland. When I was in college, I had one friend who knew how to whisk up batches of snickerdoodles and sugar cookies in her kitchen in a matter of minutes. In the US, we could easily visit our local supermarket and pick up a box, but in Switzerland their local snacks were different, and finding an authentic taste of home was nearly impossible. While at first it didn’t seem like such a big deal, but during exam time, birthdays, homesick days, and just general girlfriend hangouts, my friend’s cookies would be the highlight of our night.
No matter where in the world you go after graduation, food is always going to be one of those things that’ll bring you comfort and joy.
So, before you head off to college and (for many) live on your own for the very first time, it’s never a bad idea to update your personal recipe book and have a few easy and handy treats on hand.
Chef Jacopo Bruni has worked all over the world and his desserts have landed him positions at The London EDITION and The Peninsula Beijing, as well as a role with Beijing’s entertainment crown jewel, Universal Beijing Resort, where his sweet creations are loved by guests at both NUO Resort Hotel and The Universal Studios Grand Hotel.
One of Bruni’s signature treats that guests just can’t seem to get enough of are his cookies.
Ingredients:
• 600g Dark chocolate
• 375g Butter
• 450g Caster sugar
• 300g Brown sugar
• 6 Eggs
• 380g Flour
• 135g Cocoa powder
• 9g Baking powder
• 2g Sea salt
Method:
Making Jacopo Bruni’s famous chocolate sea salt cookies is actually easier than one would expect. If you can measure properly, you can make cookies!
First, whisk the eggs with sugar. Then, melt the butter and chocolate and mix them in with the eggs and sugar. Next, add in all the remaining ingredients.
Scoop out approximately 35g of cookie dough with a spoon and put the spoonfuls on a cookie sheet.
Sprinkle a bit of sea salt in the center of the cookies and bake for about 8 minutes at 180 degrees Celsius.
Images: Jacobo Bruni
This article appeared in the jingkids 2022 Graduation issue
