Chocolate Chip Cookies
32 min
total
4
people
847
calories per serving
Ingredients
4 people
- 120 gUnsalted butter (softened)
- 100 gBrown sugar (dry)
- 80 gWhite sugar (granulated)
- 1 pcEgg (whole)
- 1 tspVanilla extract
- 220 gWheat flour (sifted)
- 1 tspBaking soda
- 1 pinchFleur de sel
- 180 gDark chocolate (roughly chopped)
Method
Golden, crispy edges with a dense, chewy center. The aroma of browned butter and warm chocolate escaping the oven marks the perfect bake.
- 1
In a bowl, mix the butter with white and brown sugar. Work with a spatula until the texture is creamy and smooth.
- 2
Add the egg and vanilla extract. Whisk vigorously to emulsify the mixture.
- 3
Add flour, baking soda, and sea salt. Mix briefly without overworking the dough to keep it tender.
- 4
Chop the dark chocolate into irregular chunks. Fold them into the dough using a spatula.
- 5
Form golf-ball sized rounds. Place on a tray. Bake at 180°C. Remove when edges are colored but the center remains very soft.
Frequently asked questions
How do you get this dish right?
- Do not overwork the dough once the flour is added, or the cookie will be tough instead of crumbly.
- Let the dough rest for at least 1 hour in the fridge before baking to allow flavors to develop.
How long does this dish keep?
Store in an airtight tin at room temperature for up to 4 days.
4.1
24 reviews
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