Chocolate Chip Cookies

Ingredients

100 g sugar 165 g brown sugar 1 tsp salt 115 g softened butter 1 egg 1 tsp vanilla paste 155 g all-purpose flour 1/2 tsp baking powder 100 g milk chocolate chips 100 g dark chocolate chips Icing, marshmallows and fondant for decoration

Preparation

1 Whisk together the sugar, brown sugar, salt, and butter until smooth and lump-free. 2 Add the egg and vanilla paste, and whisk well to combine. 3 Sift the flour and baking powder into the mixture, and gently fold with a spatula – just until the dough comes together. 4 Fold in the chocolate chips. 5 Refrigerate the dough for at least 30 minutes, or ideally overnight, to enhance the flavor. 6 Shape the dough into balls, around 50 g per cookie, and place them on a baking tray lined with parchment paper. Ensure there is enough space between each cookie, so they don’t spread into each other. 7 Bake the cookies as described below, until they are golden around the edges. They should still be slightly soft in the center, so they’ll be chewy once cooled. 8 After baking, decorate the cookies with icing and/or fondant for a spooky Halloween look.

Baking steps in Invoq oven

Preheat - 180°C – 1 minute

Insert cookies

Convection - 170°C – 70% fan speed – open exhaust – 12-15 minutes

Recommended

Baking tray smooth non-stick

Imperial® tray 20 mm

Chef's tips

You can swap the chocolate chips for your favorite filling, like nuts or chocolate pieces. Freeze the dough balls so you can bake fresh cookies whenever you need them.

Sébastien Monjoin

Sales & Culinary Support

Chocolate Chip Cookies

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