3 Levels of Cookies

40 mins
Serves 1
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Directions

  1. 1Combine 35 gr softened butter, 35 gr brown sugar, 1/2 tsp vanilla, 2 tbsp beaten egg, 100 gr flour, 1 gr salt, and 5 tbsp chocolate chips in a bowl. Mix well.
  2. 2Combine 35 gr softened butter, 35 gr brown sugar, 1/2 tsp vanilla, 2 tbsp beaten egg, 100 gr flour, 1 gr salt, and 5 tbsp chocolate chips in a bowl. Mix well.
  3. 3Combine 35 gr softened butter, 35 gr brown sugar, 1/2 tsp vanilla, 2 tbsp beaten egg, 100 gr flour, 1 gr salt, and 5 tbsp chocolate chips in a bowl. Mix well.
  4. 4Scoop the dough onto a baking sheet and bake for 1 min 30 seconds in the microwave.
  5. 5Scoop the dough onto a baking sheet and bake for 1 min 30 seconds in the microwave.
  6. 6Scoop the dough onto a baking sheet and bake for 1 min 30 seconds in the microwave.
  7. 7In a new bowl, combine 90 gr white sugar, 150 gr brown sugar, 1 tsp salt, 100 gr softened butter, 1 egg, 1 tsp vanilla, 250 gr flour, 1/2 tsp baking soda, 14 cl milk, and 140 gr chocolate chips.
  8. 8In a new bowl, combine 90 gr white sugar, 150 gr brown sugar, 1 tsp salt, 100 gr softened butter, 1 egg, 1 tsp vanilla, 250 gr flour, 1/2 tsp baking soda, 14 cl milk, and 140 gr chocolate chips.
  9. 9In a new bowl, combine 90 gr white sugar, 150 gr brown sugar, 1 tsp salt, 100 gr softened butter, 1 egg, 1 tsp vanilla, 250 gr flour, 1/2 tsp baking soda, 14 cl milk, and 140 gr chocolate chips.
  10. 10Mix until combined. Bake at 180°C for 12-15 minutes.
  11. 11Mix until combined. Bake at 180°C for 12-15 minutes.
  12. 12Mix until combined. Bake at 180°C for 12-15 minutes.
  13. 13Make caramel by combining 90 gr butter, 100 gr brown sugar, 1 tsp salt, and water (if needed) in a frying pan. Cook until golden brown.
  14. 14Make caramel by combining 90 gr butter, 100 gr brown sugar, 1 tsp salt, and water (if needed) in a frying pan. Cook until golden brown.
  15. 15Make caramel by combining 90 gr butter, 100 gr brown sugar, 1 tsp salt, and water (if needed) in a frying pan. Cook until golden brown.
  16. 16Pour the caramel onto a baking sheet and let it cool.
  17. 17Pour the caramel onto a baking sheet and let it cool.
  18. 18Pour the caramel onto a baking sheet and let it cool.
  19. 19In a new bowl, combine 227 gr softened butter, 150 gr white sugar, 250 gr brown sugar, 2 tsp espresso powder, 2 tsp salt, 1/2 tsp baking soda, 2 eggs, 2 tsp vanilla, 350 gr flour, and 170 gr chopped dark chocolate (50% cacao or more).
  20. 20In a new bowl, combine 227 gr softened butter, 150 gr white sugar, 250 gr brown sugar, 2 tsp espresso powder, 2 tsp salt, 1/2 tsp baking soda, 2 eggs, 2 tsp vanilla, 350 gr flour, and 170 gr chopped dark chocolate (50% cacao or more).
  21. 21In a new bowl, combine 227 gr softened butter, 150 gr white sugar, 250 gr brown sugar, 2 tsp espresso powder, 2 tsp salt, 1/2 tsp baking soda, 2 eggs, 2 tsp vanilla, 350 gr flour, and 170 gr chopped dark chocolate (50% cacao or more).
  22. 22Mix until combined. Add the cooled caramel and mix gently.
  23. 23Mix until combined. Add the cooled caramel and mix gently.
  24. 24Mix until combined. Add the cooled caramel and mix gently.
  25. 25Scoop the dough onto a baking sheet lined with parchment paper, flatten slightly with a rolling pin and bake at 160°C for 18-20 minutes.
  26. 26Scoop the dough onto a baking sheet lined with parchment paper, flatten slightly with a rolling pin and bake at 160°C for 18-20 minutes.
  27. 27Scoop the dough onto a baking sheet lined with parchment paper, flatten slightly with a rolling pin and bake at 160°C for 18-20 minutes.

Ingredients

  • 35 gr beurre mou
  • 35 gr beurre mou
  • 35 gr beurre mou
  • 35 gr cassonade
  • 35 gr cassonade
  • 35 gr cassonade
  • 0.5 cac vanille
  • 0.5 cac vanille
  • 0.5 cac vanille
  • 2 cas oeuf battu
  • 2 cas oeuf battu
  • 2 cas oeuf battu
  • 100 gr farine
  • 100 gr farine
  • 100 gr farine
  • 1 gr sel
  • 1 gr sel
  • 1 gr sel
  • 5 cas pépites de chocolat
  • 5 cas pépites de chocolat
  • 5 cas pépites de chocolat
  • 90 gr sucre blanc
  • 90 gr sucre blanc
  • 90 gr sucre blanc
  • 150 gr cassonade
  • 150 gr cassonade
  • 150 gr cassonade
  • 1 cac sel
  • 1 cac sel
  • 1 cac sel
  • 100 gr beurre mou
  • 100 gr beurre mou
  • 100 gr beurre mou
  • 1 unité oeuf
  • 1 unité oeuf
  • 1 unité oeuf
  • 1 cac vanille
  • 1 cac vanille
  • 1 cac vanille
  • 250 gr farine
  • 250 gr farine
  • 250 gr farine
  • 0.5 cac bicarbonate
  • 0.5 cac bicarbonate
  • 0.5 cac bicarbonate
  • 14 cl lait
  • 14 cl lait
  • 14 cl lait
  • 140 g pépites de chocolat
  • 140 g pépites de chocolat
  • 140 g pépites de chocolat
  • 90 gr beurre
  • 90 gr beurre
  • 90 gr beurre
  • 100 gr cassonade
  • 100 gr cassonade
  • 100 gr cassonade
  • 1 cac sel
  • 1 cac sel
  • 1 cac sel
  • 0 eau
  • 0 eau
  • 0 eau
  • 227 gr beurre
  • 227 gr beurre
  • 227 gr beurre
  • 150 gr sucre blanc
  • 150 gr sucre blanc
  • 150 gr sucre blanc
  • 250 gr cassonade
  • 250 gr cassonade
  • 250 gr cassonade
  • 2 cac poudre espresso
  • 2 cac poudre espresso
  • 2 cac poudre espresso
  • 2 cac sel
  • 2 cac sel
  • 2 cac sel
  • 0.5 cac bicarbonate
  • 0.5 cac bicarbonate
  • 0.5 cac bicarbonate
  • 2 unités oeufs
  • 2 unités oeufs
  • 2 unités oeufs
  • 2 cac vanille
  • 2 cac vanille
  • 2 cac vanille
  • 350 gr farine
  • 350 gr farine
  • 350 gr farine
  • 170 gr chocolat en tablette 50% ou plus
  • 170 gr chocolat en tablette 50% ou plus
  • 170 gr chocolat en tablette 50% ou plus
  • 0 sel de mer feuilleté
  • 0 sel de mer feuilleté
  • 0 sel de mer feuilleté

Equipment

mixing bowlswhiskmeasuring cupsmeasuring spoonscookie scoopbaking sheetparchment paperovenfrying panspatulakniferolling pin