Servings: 20 cookies
Preparation time: 15-20 min + overnight setting in the fridge
Baking time: 10 minutes
250 g flour
25 g corn starch
1 tsp natron
1 tsp baking powder
1 pinch of salt
135 g butter
100 g brown sugar
150 g white sugar
1 tsp vanilla sugar
200 g chocolate chips
For chocolate cookies:
(see pictures of the chocolate cookies at the bottom)
use 190 g of flour instead of 250 g
add 60 g of cacao powder
Start by mixing the flour, corn starch, baking powder, vanilla sugar and salt in one container. If you are making the chocolate version, add the chocolate powder at this stage.
Then combine the brown, white sugar and the butter in another bowl with a handheld mixer or with your hands. Add in one egg.
Combine the first bowl to the mix until you have a smooth mix. To finish, add the chocolate chips. You should have a firm dough that can remind of play-dough.
Contain the dough in a container covered with plastic foil overnight in the fridge. You can drop the this waiting step but the dough won’t set as well.
The dough is also freezer-friendly so you can freeze it and take it out whenever you want. It will just need a longer baking time.
Preheat the oven at 180ºC.
While the oven is preheating, make small balls with the dough of each about 35 g. For a better rustic look, don’t make a perfect round ball but rather a pile of dough. While dispersing them on a a tray (greased or with baking paper), remember to separate them a fair bit because they while expand as they melt down.
Bake in the oven at 180ºC for 10 minutes. Take them out when they start to crack up on the surface and before they get golden. They will still be soft after you take them out of the oven, but that’s normal, they will continue to cook and harden outside the oven.
Because of that, let them cool that on the same tray you baked them on. Or if you used baking paper, carefully slide of the paper so the cookies can cool down faster.
After 10-15 minutes, transfer to a rack so the bottom will also cool down. Or turn them upside down if you don’t have a rack like me.
The best way to store them is to keep them in a close container at room temperature, once they are properly cooled down.