Chocolate chip cookies
Chocolate chip cookies
VIDEO RECIPE
USEFUL INFORMATION
Yield
Yield
9 cookies
Baking
Baking
180C • 12 min.
Mould/Tray
Mould/Tray
30 x 40cm
Ingredients
Ingredients
- 50g Brown sugar
- 50g White sugar
- 50g Canola or sunflower oil
- 2 tbsp Unsweetened soya milk
- 1/2 tsp Pure vanilla extract
- 100g White flour
- 80g Dark chocolate 70%
- 1/2 tsp Baking powder
- 1/4 tsp Bicarbonate of soda (US: baking soda)
- 1/8 tsp Salt (a good pinch)
Method
Method
- Add the two types of sugar, the oil, the soya milk and the vanilla in a bowl
- Mix well until the sugar is completely dissolved
- In another bowl, add the flour, baking powder, bicarbonate of soda and salt
- Pour the liquid part onto the flour mixture and gently incorporate
- As soon as the flour has absorbed most of the liquid, add the chocolate
- Leave to rest in the fridge for at least a few hours
- Form balls of 40g each and rest in the fridge again at least 30 minutes
- Bake at 180 for 12 minutes: the biscuits will be quite soft as soon as they are cooked. This is completely normal and appropriate method for a crunchy outside and softer centre
Notes
Notes
The stronger the flour (protein), the more the cookies will be compact and will not be able to expand on the tray. I recommend using a flour with a maximum of 10g of protein for this type of recipe