How to make Chocolate Chip Cookie Dough Soufflé like a Michelin Chef⭐️

Ingredients

• 1/2 cup Unsalted Butter (softened, cut into cubes)
• 3/4 cup Brown Sugar (packed)
• 1 pinch Salt (fine sea salt)
• 1 cup All-Purpose Flour (sifted)
• 1/4 cup Whole Milk (room temperature)
• 1 cup Chocolate Chips (semisweet, quality brand)
• 2 large Egg Whites (room temperature)
• 1/4 cup Granulated Sugar (for meringue stabilization)

Instructions

1. Cream Butter and Sugar

   In a mixing bowl, beat the softened butter, brown sugar, and a pinch of salt together until the mixture is smooth and pale.

   Time: PT5M

2. Add Dry Ingredients and Milk

   Gradually add the sifted flour, then pour in the milk, mixing just until combined. Fold in the chocolate chips.

   Time: PT3M

3. Make the Meringue

   In a clean, dry bowl, whisk the egg whites with the granulated sugar until soft peaks form – the peaks should just hold their shape when the whisk is lifted.

   Time: PT5M

4. Fold Meringue into Cookie Base

   Gently fold a third of the meringue into the cookie batter to lighten it, then fold in the remaining meringue using a spatula, turning the bowl and lifting the mixture to retain air.

   Time: PT3M

5. Prepare the Soufflé Mold

   Butter the silicone mold thoroughly, then sprinkle a thin layer of granulated sugar, tapping out any excess. This prevents sticking and adds a slight crust.

   Time: PT2M

6. Fill the Mold and Bake

   Spoon the batter into the prepared mold, smoothing the top. Place on a parchment‑lined baking sheet and bake in a pre‑heated 350°F (175°C) oven for 10 minutes, or until the edges are golden and the center is set but still slightly jiggly.

   Time: PT10M

   Temperature: 350°F

7. Cool Slightly and Serve

   Remove the soufflé from the oven, let it sit for 2‑3 minutes, then run a thin knife around the edge and invert onto a plate. Serve warm.

   Time: PT3M

Nutrition Facts

Calories

260

Protein

4g

Carbohydrates

32g

Fat

12g

Fiber

1g