John Myers
Toughened Chocolate Chip Cookies
The perfect toughened chocolate chip cookies recipe with a picture and simple step-by-step instructions.
- 380 g Soft butter
- 340 g Sugar
- 2 Protein
- 360 g Flour
- 80 g Cocoa powder slightly de-oiled
- 2 Msp Baking soda
- 1 tsp Fleur de sel
- 1 tsp Espelette pepper
- 1,5 tsp Cinnamon
- 0,5 Grated tonka bean
- 100 g Raw cane sugar
- Beat the butter with the sugar until frothy, then stir in the egg white.
- Mix the flour with the cocoa powder, cinnamon, salt, Espelette pepper, baking soda and tonka bean zest. Now add this mixture to the whipped butter and mix together so that the ingredients just mix.
- Divide the dough into four parts and shape into rolls on a lightly floured board, then roll them in the raw cane sugar and wrap in cling film and leave to rest in the refrigerator overnight.
- The next day, preheat the oven to 175 degrees and line baking sheets with baking paper. Take the dough rolls out of the refrigerator, wrap them out of the foil and cut them into approx. 4 – 5 mm thick slices and place them on the baking sheets with a little space between them and bake for approx. 9 minutes on the middle rack.
- The cookies should be firm on the outside and a little soft on the inside Let the biscuits cool down thoroughly on a wire rack.
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