Chef Boûlanger Diego Muscat surprises with its latest creation: the Boulan Cookieslarge cookies, inspired by classic New York cookies, so deliciously crunchy on the outside and moist and soft on the inside that they touch the hearts of those with a sweet tooth.
In a large bowl, beat the butter together with the white sugar using an electric mixer until creamy and airy.
Incorporating the eggs
Add the eggs one by one, beating well after each addition until they are completely integrated into the mixture.
Dry Ingredient Mix
Sift the flour together with the salt and baking powder. Then, add these dry ingredients to the previous mixture, mixing at low speed until everything is well combined.
Add the Chocolate Chips
Add the chocolate chips to the batter, mixing with a spatula until well distributed.
Rest in the refrigerator
Cover the dough with plastic wrap and let it rest in the refrigerator for 2 hours. This will allow the dough to cool and firm up.
Cookie Formation
Once the dough has rested, form balls of approximately 100 grams each. Place the balls on a tray and freeze them for a few minutes so that they keep their shape during baking.
Baked
Preheat oven to 210°C. Place dough balls on a baking sheet, leaving space between each one. Bake for 10 minutes or until cookies are golden around the edges but still soft in the center.
Cooled
Remove the cookies from the oven and allow them to cool completely before handling. This step is crucial for the cookies to set and acquire their perfect texture.
Enjoy these delicious chocolate chip cookies, perfect for sharing anytime!
Source: Ambito
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