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Before starting this Chocolate Chip Cookies recipe, organise all the necessary ingredients.
Place the cassonade sugar in the stand mixer recipient.
Add the castor sugar...
... the liquid vanilla extract...
... the whole egg and the egg yolk (at room temperature).
Mix the ingredients at low speed, using the flat beater.
Add the soft butter and combine again.
In the meantime, pour the baking soda over the flour...
... then add the salt and blend together.
Add the dry mix to the stand mixer bowl.
Combine again, then add the dark chocolate chips.
Combine until homogeneous.
The cookie dough should be soft.
Stretch some cling film over a deep baking sheet.
Place the dough in the centre of the tray...
... flatten slightly with your hands...
... then cover the surface with cling film.
Refrigerate for at least 30 minutes.
Remove the dough from the fridge and shape small balls with your hands. Each ball should have the size of a big walnut.
Arrange the cookies on a baking sheet greased with oil spray. Flatten a little with your fingers.
Bake in a fan-assisted oven preheated to 170°C (gas 3) for 15 minutes. The cookies will spread a little during baking.
When cooked, remove from the oven...
... and leave to cool at room temperature. These delicious cookies will keep for several days in an airtight container. Enjoy!