Chocolate Chip Cookie Mix | 450 g

Semi sweet chocolate chunks (sugar, unsweetened chocolate, cocoa butter, soy lecithin, natural vanilla extract), sugars (cane sugar, dehydrated molasses), unbleached enriched wheat flour, salt, sodium bicarbonate, natural flavour.

Steps:
1. Preheat the oven to 175 ℃ (350 ℉). Line two baking sheets with parchment paper.
2. In a small saucepan over medium-high heat, heat the butter for 5 minutes or until it turns a dark golden colour*. Remove from the heat immediately. Leave to cool for 15 minutes.
3. In a large bowl, beat the egg with a fork for 1 minute.
4. Add the biscuit mix to the egg, then the butter. Mix with a fork just until the dough is smooth.
5. Place the dough in the fridge for 20 minutes.
6. Using an ice cream scoop, form 12 balls of about 60 ml (1/4 cup) dough and place on the baking sheets.
7. Using your hands, flatten the balls slightly until they are about 4 cm (1 1/2 in.) in diameter.
8. Place the balls in the refrigerator (on the baking sheets) for at least 30 minutes.
9. One tray at a time, bake in the centre of the oven for 10 to 12 minutes or until the edges of the biscuits are golden and crisp (the centre should remain soft).
10. Leave the biscuits to cool for 10 to 15 minutes on the baking sheet.
11. Using a spatula, transfer to a plate. These biscuits will keep for 3 days at room temperature in an airtight container.

* Instead of preparing hazelnut butter, as indicated in the second step of the recipe, you can simply melt the butter in the microwave.

Contient : Blé, Soya. Peut contenir : Sésame, Lait, Oeuf.
Ne pas consommer la pâte crue.