3 CHOCOLATE COOKIES
Output: about 45 - Preparation time: 15 minutes - Standing time: 1 hour - Baking time: 10 to 12 minutes
Ingredients
- 2 eggs
- 125 ml (1/2 cup) sugar
- 375 ml (1 ½ cups) brown sugar
- 250 ml (1 cup) unsalted butter, softened
- 5 ml (1 tsp.) baking soda
- 1 orange, zest
- 2 pinches salt
- 10 ml (2 tsp.) natural vanilla extract
- 5 ml (1 tsp.) baking powder
- 625 ml (2 ½ cups) flour
- 150 gr (5 ¼ oz) Cacao Barry milk chocolate pistoles, crushed
- 150 gr (5 ¼ oz) Zephir white chocolate pistoles, crushed
- 150 gr (5 ¼ oz) pistoles Occoa dark chocolate, crushed (Cacao Barry)
Preparation
- In a bowl and using a hand mixer, whisk the eggs, add the sugar, brown sugar and butter and mix until light and smooth.
- Stir in the bicarbonate, zest, salt, vanilla and baking powder.
- Then add the flour.
- Once the mixture is smooth, add the chocolate pistoles, cover and chill in the fridge for 1 hour.
- Preheat oven, rack in center, to 180°C (350°F).
- Form small balls of dough about the size of a golf ball.
- On a baking sheet lined with a silicone mat, spread out the dough balls and bake for 10 to 12 minutes. Even if the cookies don't look fully cooked, remove them from the oven and leave to cool.
