Description
GOOD TO HAVE ON HAND
- sharp knife
- cutting board
- small bowl
- small pot (or microwave)
- two medium-sized bowls
- whisk
- spatula
Ingredients
Units Scale
- 200 grams all-purpose flour
- 35 grams cornstarch
- 140 grams butter
- 150 grams brown sugar
- 50 grams white sugar
- 100 grams semi-sweet chocolate
- 100 grams white chocolate
- 1 egg
- 1 egg yolk
- 1 tsp baking powder
- 3/4 tsp salt
Instructions
- Chop the chocolate into big chunks.
- Melt the butter in a pot or in the microwave.
- In a medium-sized bowl, mix the flour, starch, and salt. Set aside.
- In another medium-sized bowl, mix the brown and white sugar. Add the melted butter with a whisk and beat the mixture until it becomes kind of creamy.
- Now add one whole egg and one egg yolk and beat until the mixture becomes thicker.
- Next, add the dry ingredients from the other bowl and stir a little, then add the chocolate and mix everything until no more flour is visible and stop stirring to avoid overmixing the dough.
- Form the dough into 9 equal-sized balls and place them in a container that fits in the fridge. Place the cookie balls in the refrigerator for at least 2 hours – if you want to prepare the dough in advance, you can leave it in the fridge for up to 48 hours.
- Preheat the oven to 220°C (425°F). Once the oven is hot, place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes.
- Remove the tray with the cookies from the oven and let them cool for 15 minutes. I know it’s hard, but it’s worth the wait 😉
- Passive Time: 2 hrs
- Cook Time: 20 min
