The recipe Better cookies
Fancy getting your hands dirty, whether you're baking solo or with the family? Here's the authentic recipe for our star product: the chocolate chip cookie! Milk, dark, or white chocolate, with nuts or shredded coconut… Go ahead, anything goes! It might not be quite as perfect as ours, but as long as you put your heart into it, it's sure to delight you—a little, a lot, passionately. Ready? Let's get baking!
Taste the real thing now!
30 cookies
6 foodies
30 minutes of preparation
15 minutes cooking time
Ingredients
To make 30 cookies
250g of butter or margarine
1 egg
170 g of brown sugar
170 g of light brown sugar
400g of type T55 wheat flour
425g of chocolate chips
1 sachet of phosphate-free yeast
2 pinches of salt
Recipe
1. Ready, set, go!
Weigh all the ingredients carefully and prepare your equipment.
2. In a large, round container, place the softened butter
(it should have the consistency of an ointment).
3. Next, pour the sugar over it and mix everything together using a spatula.
4. Add the egg and mix everything together again (the egg must be completely incorporated into the mixture).
5. Separately, sift the powders: the flour, the yeast.
6. Incorporate the dry ingredients into the first mixture (butter, sugar, egg).
7. Add the fleur de sel, the chocolate chips (and any other ingredients for those with a sweet tooth) and continue mixing until everything is nicely homogeneous.
8. To shape the cookies, take an ice cream scoop, fill it with dough, and then shape the cookie. Each cookie should weigh approximately 50g. Slightly flatten each cookie and refrigerate for at least 2 hours.
9. Preheat your oven to a medium temperature (140° or gas mark 4-5).
Hot stuff coming through!
10. Place your balls of dough on a non-stick baking sheet or one covered with a sheet of baking paper.
11. All you have to do now is bake your cookies for 15 minutes.
12. After baking, ideally wait about fifteen minutes before eating; your cookies will then be warm and perfectly delicious. Now all that's left is to enjoy your homemade cookies.
Chef's tips
If you don't have an ice cream scoop, don't panic!
You can make small balls of dough by hand, about 50g each. For mini cookies, make balls half the size.
The recipe can be made using a KitchenAid stand mixer.
Once rolled into balls, our raw cookies can be kept for several days in the refrigerator in an airtight container.
Once baked, the cookies can be stored for up to 5 days in an airtight container protecting them from ambient air.