Dessert
Thick Bakery Style Chocolate Chip Cookies
1 h 30Pour 7Nutri-Score E€€
E
1 h 30
1 h 30Thick Bakery Style Chocolate Chip Cookies
ce qu’il vous faut
Ingrédients
unsalted butter (cold and cubed)Produits laitiers170 g
brown sugarÉpicerie150 g- granulated sugarÉpicerie70 g
eggProduits laitiers1 morceau
egg yolkProduits laitiers1 morceau- vanilla extractÉpicerie10 ml
all purpose flourCéréales300 g- cornstarchÉpicerie8 g
- baking sodaÉpicerie3 g
- baking powderÉpicerie1 g
saltÉpices4 g- chocolate chipsÉpicerie250 g
flaky sea salt (optional)Épices2 g
par portion
Nutrition
525kcal
- Glucides
- 69 g
- Protéines
- 6 g
- Lipides
- 25 g
ce que vous utiliserez
Ustensiles
Saladier
Plaque de cuisson
Grille de refroidissement
Balance de cuisine
pas à pas
Préparation
- Étape 1
Mix the butter and sugars
- In a large bowl, combine the butter, brown sugar and granulated sugar.
- Mix until smooth and well combined, without creaming.
- Étape 2
Add the eggs and vanilla
- Add the egg, egg yolk and vanilla extract.
- Mix until fully incorporated.
- Étape 3
Fold in the dry ingredients
- Add the flour, cornstarch, baking powder, baking soda and salt.
- Fold until just combined.
- Étape 4
Fold in the chocolate chips
- Fold in the chocolate chips until evenly distributed.
- Do not overmix.
- Étape 5
Shape the dough balls
- Divide the dough into portions and shape each into a rough ball.
- Étape 6
Chill the dough
- Place the dough balls on a lined tray and cover.
- Refrigerate for at least 1 hour or overnight.
- Étape 7
Bake the cookies
- Bake in a preheated 190 °C oven for 13-16 minutes.
- The edges should be golden brown and the centers still slightly soft.
- Étape 8
Cool and finish
- Let the cookies cool on the baking tray for a few minutes, then transfer to a wire rack.
- If desired, sprinkle with flaky sea salt and let cool for about 15 minutes before serving.