With master pastry chef ❇️ @karim.bourgi Hello guys i hope you’re doing very well in this critical moment. Let’s use this hashtag #letsbakeathome Very simple recipe few tricks to follow and of course using top raw ingredients as usual. Recipe: 285g unsalted butter 82% 210g granulated sugar 210g cassonade or light brown sugar 4g baking soda 5g sea salt 10g vanilla extract 100g whole eggs (room temperature) 200g Flour type 55 200g flour type 65 430g Manjari 64% from @valrhonafrance Method: Make sure the butter is soft. Ideally, set out the butter the night before you intend to bake and let it sit at room temperature. Add the soft butter to the bowl of a stand mixer, followed by the cane sugar and soft brown sugar. After a minute or so, turn off the mixer and scrape down the sides of the bowl and paddle with a flexible bowl scraper or silicone spatula. Add the baking soda and mix again. Scrape again. Add the salt and mix. Scrape again. Add the vanilla extract and mix again. With the mixer running on medium speed, add the eggs, one at a time, until each is incorporated. Stop the mixer and scrape down the bowl and paddle. Mix again until there are no visible egg streaks, about 30 seconds. With the mixer running on low, add the sifted flours and the chocolate drops. Mix until everything has come together. Do not overmix. Remove the paddle and bowl from the mixer. Make sure to use a bowl scraper to flip and fold the dough near the bottom of the bowl. Scrape and fold until the dough is thoroughly mixed, with no visible streaks of individual ingredients ASSEMBLY: Weigh 80g and allow your cookies to rest for 3 hours in the fridge before baking. Bake at 180 degrees for 10-12 minutes. Transfer to a rack let cool down and bon appétit! #cookies #letsbakeathome #sharingiscaring #cookiesofinstagram #instacookies #miam #bestoftheday #awesome #cheflife #pastrychef #pastrylife 💥your photo was shared by: @bakelikeapro #bakelikeaproyoutube 👍 votre photo était partagé par #bakelikeapro

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