Pret a Manger have made the dreams of their loyal customers come true by revealing the secret behind their dark chocolate chunk cookies.
The coffee chain, which was forced to temporarily close the doors to 400 of its stores due to the coronavirus pandemic, posted the recipe on Facebook.
Many fans of the bakery store were delighted at the gesture saying they missed their "daily dose" of Pret and that it has brought them joy "in a time that’s a little glum".
"We've been inundated with requests for the secret to our Dark Chocolate Chunk Cookies. This recipe is perfect for rookie cookie makers or seasoned pro-bakers," the company wrote, and encouraged those attempting the bake to share pictures of their results.
Customers took to the Facebook comments to thank Pret for the uplifting message, with more asking for other recipes like their spelt biscuits, soup, porridge and vegan options.
"Crying with happiness… dream come true," wrote one.
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"omg PLEASE PLEASE upload the recipe for the dark chocolate and almond butter cookies i am getting crazy withdrawals," asked another.
" Missing you! These cookies are the best! Would it be pushing it to also get a recipe for tuna mayo," gushed one fan.
Pret posted the recipe which will make eight decent sized cookies, and the ingredients include:
- 110g unsalted butter
- 170g caster sugar
- 85g light brown sugar
- 1 whole egg
- 190g self-raising flour
- 3g salt
- 120g large dark chocolate buttons
1. Preheat the oven to 180oC. Melt the butter in a saucepan or microwave until just melted (but not hot).
2. Using a stand mixer or electric beaters, beat the butter with the caster and brown sugars until well combined. Add the egg and beat on low speed until just incorporated – 10-15 seconds or so. Don't over beat as this will result in a firm dough.
3. Add the flour and salt. Mix until a smooth dough forms – again, be careful not to over mix.
4. Add the chocolate buttons to the dough and combine with your hands. For a good distribution of chocolate, don't be afraid to break up some of the buttons into pieces or chop them slightly before hand.
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5. Scoop out 8 balls of dough and place on a non-stick or lined baking tray.
6. Make sure there is plenty space between them as dough will spread out in the oven. Press them down lightly with your palm to flatten them out a little and bake for 10-12 minutes until the cookies look puffed up and golden.
7. Let the cookies cool on the pan for around 30 minutes as they will settle and sink into a dense, buttery cookie.
8. Best enjoyed warm (or place in an airtight container and eat within 3 days).
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