Dessert
Thin & Crunchy Chocolate Chip Cookies
55 minPour 12Nutri-Score D€
D
55 min
55 minThin & Crunchy Chocolate Chip Cookies
ce qu’il vous faut
Ingrédients
butter (melted and browned)Produits laitiers150 g
brown sugarÉpicerie200 g- white sugarÉpicerie50 g
eggProduits laitiers1 morceau
egg yolkProduits laitiers1 morceau- vanilla extractÉpicerie5 ml
flourCéréales220 g- baking powderÉpicerie2 g
- chocolate chips (plus extra for topping)Épicerie150 g
sea salt (flaky, for topping)Épices2 g
par portion
Nutrition
218kcal
- Glucides
- 28 g
- Protéines
- 3 g
- Lipides
- 11 g
ce que vous utiliserez
Ustensiles
Casserole
Saladier
Fouet
Plaque de cuisson
pas à pas
Préparation
- Étape 1
Brown the butter
- Melt the butter in a saucepan over medium heat.
- Keep cooking until it turns golden brown and nutty, then let it cool slightly.
- Étape 2
Mix the sugars and eggs
- Whisk the brown sugar and white sugar into the browned butter.
- Add the egg, egg yolk and vanilla extract and whisk until smooth.
- Étape 3
Make the dough
- Add the flour and baking powder and mix until just combined.
- Fold in the chocolate chips.
- Étape 4
Chill the dough
- Shape the dough into balls and place them in the fridge.
- Étape 5
Shape and top
- Form the chilled dough into balls again and place them on the baking sheet, spaced apart.
- Scatter chocolate chips and sea salt on top.
- Étape 6
Bake
- Bake in a preheated oven at 180 °C until the edges are set and golden and the centers are thin and crisp.
- Let the cookies cool on the tray before serving.