Crispy and Chewy Cookies

Ingredients

• 170 g unsalted butter (at room temperature, slightly soft but not melted)
• 1 sachet vanilla sugar (about 8 g)
• 120 g brown sugar (dark brown sugar)
• 5 g baking powder (about 1 tsp)
• 1 pinch salt (a generous pinch to enhance flavor)
• 1 piece egg (medium size)
• 1 tsp unsweetened peanut butter (optional, adds a rich note)
• 200 g type 45 flour (all‑purpose flour)
• 140 g dark chocolate (cut into large chunks, or chips for decoration)

Instructions

1. Cream the butter with the sugar

   In the bowl, mix the softened butter, brown sugar, and vanilla sugar until you obtain a homogeneous and slightly fluffy dough.

   Time: PT5M

2. Incorporate the egg (and the peanut butter)

   Add the whole egg and, if desired, the teaspoon of peanut butter. Mix quickly without overworking the dough.

   Time: PT2M

3. Add the salt, flour, and baking powder

   Pour in half of the flour, the baking powder, and the pinch of salt. Mix, then add the remaining flour and continue mixing until the dough is homogeneous but still slightly sticky.

   Time: PT5M

4. Fold in the chocolate pieces

   Add the chocolate pieces (or chips) and distribute them evenly throughout the dough with the spatula.

   Time: PT2M

5. Chill

   Cover the bowl with plastic wrap and place the dough in the refrigerator for 30 minutes (or 15 minutes in the freezer to speed up).

   Time: PT30M

6. Preheat the oven

   Preheat the oven to 180 °C on convection mode.

   Time: PT10M

   Temperature: 180°C

7. Shape the cookies

   Divide the dough into 13 balls of 55‑60 g each (about the size of a small glass). Lightly flatten each ball on a baking sheet lined with parchment paper.

   Time: PT5M

8. Bake

   Place the sheet in the middle of the oven and bake for 13‑15 minutes, until the edges are golden but the centre remains slightly soft.

   Time: PT14M

   Temperature: 180°C

9. Cool

   Remove the sheet from the oven, let the cookies cool for 5 minutes before transferring them to a rack.

   Time: PT5M

Nutrition Facts

Calories

340

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of unsalted butter: vegetable margarine (for a lactose‑free version)
• Instead of vanilla sugar: white sugar + 1 vanilla bean
• Instead of brown sugar: brown sugar, white sugar + molasses
• Instead of baking powder: baking soda + cream of tartar (1 g + 2 g)
• Instead of salt: sea salt
• Instead of egg: apple sauce puree (for an egg‑free version)
• Instead of unsweetened peanut butter: almond butter, hazelnut puree
• Instead of type 45 flour: whole wheat flour (for a higher‑fiber version)
• Instead of dark chocolate: milk chocolate, white chocolate

Equipment Needed

• mixing bowl
• silicone spatula
• kitchen scale
• oven
• baking sheet
• parchment paper
• fork or ice‑cream scoop (optional)
• kitchen glove

Critical Steps — Do Not Skip

• The butter must be at room temperature but not melted.
• Chilling is essential to achieve the right texture.
• Do not overbake: the cookies should remain slightly soft when removed from the oven.

Chef Tips from the Video

• Use high‑quality unsalted butter for a richer flavor.
• Lightly sprinkle fleur de sel on top before baking for a savory contrast.
• If you love very chocolatey cookies, double the amount of chocolate pieces.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5 days.

Freezer: Wrap individually and freeze for up to 1 month.

Room temperature: At room temperature, they stay soft for 2 days.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator.
• Shape the balls, place them on parchment paper and freeze; bake directly from frozen (add 2 minutes to baking time).