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Chocolate Madness Cookies

My daughter invited a friend over to play. She asked me to bake some cookies for them.
While I was scrolling down my Pinterest fied looking for inspiration, I came across this fabulous blog. The lady has a tone of recipes I’d like to try.
But for today, I tried the copycat Levain Bakery dark chocolate chocolate chips cookies. Like you probably would have guessed, I slighted modified the recipe, i.e. primarily reduced the amount of sugar. And converted the cup into grams. Gosh, I hate the recipes that give measurements in cups. To me, it is not precise – sorry I am French…
Here is the original recipe if you feel comfortable with the American standards
Oh and as I don’t have a food processor, I had to work with softened butter and not cold like in the original recipe. Allow me to build-up some muscles in my kitchen to compensate a lack of exercise…
So here I deliver you my version:
  • 150 gr. of brown sugar
  • 100 gr. of granulated sugar
  • ½ teaspoon of salt
  • 225 gr. of unsalted room temperature butter – had to compensate the reduced amount of sugar
  • 2 large eggs
  • 290 gr. of all-purpose flour
  • 35 gr. of cornstach
  • 65 gr. of unsweetened cocoa powder
  • ¾ teaspoon of baking soda  
  • 150 gr. of dark chocolate chips, you can go up to 250 gr for more gourmandise 
  1. Measure and cut your butter into cubs, place them in a large mixing bowl and leave it out of the fridge for about 30 minutes
  2. When ready to bake, preheat your oven to 200°C
  3. Sift the flour with the cornstach, the cocoa powder and the baking soda well. Repeat the operation 4/5 times to make sure all ingredients are well blended
  4. With a wooden spoon – any spoon will work, thoroughly blend the butter, the sugars and salt to a smooth texture. Don’t hesitate to squash the butter against the mixing bowl to soften it
  5. Add one egg at a time to the mixture and whisk well
  6. Pour the dry mixture into the mixing bowl and whisk with the spoon. This is when you realise you should resume exercising
  7. Once the dry and the wet mixtures are well combined, add the dark chocolate chips
  8. Line a parchment paper on your baking tray and using two tablespoons, make small mounds of the mixture and set them in staggered rows like a diamond shape. The mounds will expand while baking; you need to leave sufficient space between them so they don’t stick to each other. I have a 28X38 cm baking tray, I placed 3 mounds on the upper line, 2 mounds in the middle and another 3 mounds on the lower line 
  9. Bake each batch for about 10 minutes
  10. Let the cookies cool on the tray for about 2/3 minutes and then move them onto a cooling rack

Crunchy on the bottom and soft inside, not too sweet.
A perfect afternoon snack for the adults and the children


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