Ingredients
T55 or T65 flour: 950 g
Terre d’Arômes Toasted Germ: 50 g
Baking powder: 14 g
Salt: 16 g
Chocolat chips: 640 g
Eggs: 280 g
Brown sugar: 525 g
Sugar: 305 g
Melted butter (cold): 525 g
Preparation
Method with 5% dosage
Kneading using a mixer:
- Mix the melted butter with the sugars.
- Add the eggs and mix again.
- Add all the remaining ingredients and mix gently.
Resting phase: place the dough in the fridge for 1 hour.
Scaling: divide into 80 g balls.
Preparation: place the small balls on baking paper on a baking tray.
Baking: bake for 16 minutes at 160°C in a ventilated oven. Halfway through baking, remove the tray and flatten each cookie with a spatula. Finish baking for the remaining 8 minutes.
