Double Chocolate Chip Cookies

Ingredients

• 110 g Salted butter (melted)
• 140 g Dark brown sugar
• 90 g White sugar
• 1 Egg
• 150 g Wheat flour
• 2 g Baking soda
• 1 cc Liquid vanilla
• 100 g Milk chocolate (cut into pieces)
• 80 g Dark chocolate (cut into pieces)
• Fleur de sel (1 pinch)

Steps

1. 1

   Melt the butter, then let it cool slightly so it is not hot when mixed.

2. 2

   In a large mixing bowl, combine the dark brown sugar and white sugar with the melted butter until smooth and homogeneous.

3. 3

   Add the egg and liquid vanilla, then mix until fully incorporated.

4. 4

   Add the flour and baking soda. Mix just enough to form a homogeneous dough, without overworking it.

5. 5

   Add the milk chocolate and dark chocolate pieces, along with the fleur de sel. Mix one last time to distribute the chocolate throughout the dough.

6. 6

   Cover the dough and refrigerate it for 1 hour. This resting time firms up the butter and helps the cookies keep their shape during baking.

7. 7

   Preheat the oven to 175 °C. Line a baking sheet with parchment paper. To make perfectly round cookies, optionally prepare 9 to 10 cm tartlet rings.

8. 8

   After the resting time, divide the dough and shape it into 12 balls of about 70 g each. Place them on the parchment-lined baking sheet, spacing them far enough apart to allow them to spread.

9. 9

   Bake the cookies for 10 minutes at 175 °C. They should be lightly golden around the edges while remaining soft in the center.

10. 10

    Let them cool for a few minutes on the baking sheet before serving, as they firm up while cooling.

Notes

For perfectly round cookies, bake them in 9 to 10 cm tartlet rings. The recipe makes approximately 70 g portions for 12 cookies.

Nutrition per serving

• dessert
• cookies
• chocolate
• baked
• French baking
• vegetarian
• snack