Serves 7
Directions
- 1Put the cold butter with the two sugars in the bowl of the mixer equipped with the whisk.
- 2Cream the mixture.
- 3Add the two eggs one by one.
- 4Add all the powders, cornstarch, flour, baking powder and salt.
- 5Add all the chocolate and mix 30 seconds.
- 6Weigh 175 grams of dough.
- 7Form the dough slightly as a large mound, and put it on the plate.
- 8Let them rest in the refrigerator for 24 hours before baking.
- 9Bake immediately in an oven at 205 degrees for 10 minutes.
Ingredients
- 230 gr beurre froid
- 175 gr cassonade
- 75 gr sucre blanc
- 2 oeufs frais
- 350 gr farine
- 30 gr Maïzena
- 11 gr levure chimique
- 1 pincée sel fin
- 320 gr chocolat noir de qualité
Equipment
kitchen scaleKitchenAid mixer
Tips
- Butter and eggs should be from the refrigerator.
- The dough must rest in balls for 24 hours before being baked.
- Bake at 205 degrees Celsius for 10/12 minutes, the cookies will appear raw when they come out of the oven, this is normal, let them cool quietly on the plate.
- Choose a chocolate with a minimum of 65% cocoa for optimal results.
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