Chocolate Chip Cookies

Golden, crispy edges with a dense, chewy center. The aroma of browned butter and warm chocolate escaping the oven marks the perfect bake.

• Prep time: 20 min
• Cook time: 12 min
• Difficulty: Easy
• Calories: 859
• Protein: 10 g
• Carbs: 109 g
• Fat: 41 g

Ingredients

• 120 g Minimum butter sweet ( softened )
• 100 g Brown sugar ( dry )
• 80 g White sugar ( granulated )
• 1 piece Egg ( whole )
• 1 tsp Vanilla extract
• 220 g Wheat flour ( sifted )
• 1 tsp Baking soda
• 1 pinch Fleur de sel
• 180 g Dark chocolate ( roughly chopped )

Instructions

1. Cream the butter

   In a bowl, mix the butter with white and brown sugar. Work with a spatula until the texture is creamy and smooth.

2. Add liquids

   Add the egg and vanilla extract. Whisk vigorously to emulsify the mixture.

3. Mix dry ingredients

   Add flour, baking soda, and sea salt. Mix briefly without overworking the dough to keep it tender.

4. Prepare chocolate

   Chop the dark chocolate into irregular chunks. Fold them into the dough using a spatula.

5. Shaping and baking

   Form golf-ball sized rounds. Place on a tray. Bake at 180°C. Remove when edges are colored but the center remains very soft.

Chef's tips

• 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.

Storage

Store in an airtight tin at room temperature for up to 4 days.