Chocolate Cookies & Vanilla Sugar
Serves 5 to 6 — approximately 10 to 12 cookies
INGREDIENTS
CHOCOLATE COOKIES
| 120 g | Melted butter |
| 110 g | White sugar |
| 1 tbsp | Honey |
| 1 tsp | Vanilla Sugar TANTARA |
| 1 | Pinch of salt |
| 1 | Egg |
| ¼ tsp | Baking Soda |
| 200 g | Flour |
| 100 g | Chocolate chips |
PREPARATION
DOUGH PREPARATION
In a bowl, beat the white sugar, Vanoréa vanilla sugar, melted butter, honey, egg, and pinch of salt until smooth and creamy.
Let the mixture rest for 10 minutes to allow the aromas to develop slightly.
Then add the flour and baking soda, and mix until a soft dough forms.
Gently fold in the chocolate chips, without overworking the dough.
CHILLING
Place the cookie dough in the refrigerator for at least 2 hours.
This resting time allows the dough to firm up and the flavors to develop more fully.
SHAPING AND BAKING
Preheat the oven to 180°C.
Using an ice cream scoop, shape the dough into balls, then place them on a baking sheet lined with parchment paper, spacing them at least 8 cm apart.
Add a few chocolate chips on top of each dough ball.
Bake for only 10 minutes. The cookies should remain slightly soft in the center.
COOLING
Let the cookies cool slightly on the baking sheet for a few minutes.
Then transfer them to a wire rack to cool completely.
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