In CHUNKY we trust !
Makes about 15 large cookies (
, 70g) or 30 mini cookies (38g)
24.90 CHF
|
MAKES 15 LARGE COOKIES (70G EACH)
Prep time: 10 minutes |
MAKES 30 MINI COOKIES (35 G EACH)
Prep time: 10 minutes |
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1. In the bowl of a stand mixer, add 220 g of butter (taken out of the fridge 2–3 hours in advance), 2 eggs, and the COOMS #1 packet (sugar). Beat until the mixture is fluffy. 2. Add the COOMS #2 packet (flour) and mix until the dough is smooth and uniform. 3. Gradually add the COOMS #3 (chocolate) packet and stir gently for 1 minute. 4. To make large cookies that are crispy on the outside and soft on the inside, shape the dough into 15 large balls (about 70 g) or 30 mini balls (about 35 g), and place them—without flattening them—in a baking dish. Put the dish in the freezer for at least 30 minutes. |
5. One to two hours later, preheat the oven to 200°C and gently place the dough balls, well spaced apart, on a baking sheet lined with parchment paper. 6. Bake for about 14 to 16 minutes for the large cookies or 9 to 11 minutes for the mini ones, depending on your oven. Your cookies should be just golden brown and slightly soft; they’ll harden as they cool. 7. Let them cool for a few minutes on the baking sheet, then enjoy in moderation… Or not! |
T55 wheat flour*, 62% dark chocolate (Colombia, Ecuador, Ghana), 58% milk chocolate (Ghana, Indonesia), cane sugar*, light cane sugar from
cane*, potato starch*, baking powder* (wheat starch, sodium bicarbonate), salt from the Swiss Jura.
*Ingredients sourced from local businesses.
Sugar and chocolate issued from fair trade. Contains gluten. May contain traces of tree nuts, sesame, and milk.
The longer you let your cookies rest in the fridge, the more rounded they’ll be, and the chewier they’ll be on the inside and crispier on the outside after baking.
Electric oven, approx. 180°F
Convection oven at approx. 160°F on the middle rack
