Directions
- 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.
- 2Scoop the dough onto a baking sheet and bake for 1 min 30 seconds in the microwave.
- 3In 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.
- 4Mix until combined. Bake at 180°C for 12-15 minutes.
- 5Make 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.
- 6Pour the caramel onto a baking sheet and let it cool.
- 7In 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).
- 8Mix until combined. Add the cooled caramel and mix gently.
- 9Scoop 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 cassonade
- 0.5 cac vanille
- 2 cas oeuf battu
- 100 gr farine
- 1 gr sel
- 5 cas pépites de chocolat
- 90 gr sucre blanc
- 150 gr cassonade
- 1 cac sel
- 100 gr beurre mou
- 1 unité oeuf
- 1 cac vanille
- 250 gr farine
- 0.5 cac bicarbonate
- 14 cl lait
- 140 g pépites de chocolat
- 90 gr beurre
- 100 gr cassonade
- 1 cac sel
- 0 eau
- 227 gr beurre
- 150 gr sucre blanc
- 250 gr cassonade
- 2 cac poudre espresso
- 2 cac sel
- 0.5 cac bicarbonate
- 2 unités oeufs
- 2 cac vanille
- 350 gr farine
- 170 gr chocolat en tablette 50% ou plus
- 0 sel de mer feuilleté
Equipment
mixing bowlswhiskmeasuring cupsmeasuring spoonscookie scoopbaking sheetparchment paperovenfrying panspatulakniferolling pin
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