Sponges

Cookies

Name: Cookies
Prep time: 10 min
Yield: 9090 g
Ingredients: 1730 g Light brown sugar; 1730 g All-purpose flour T55; 3050 g Unsalted butter 82%; 30 g Fine salt; 1020 g Liquid whole eggs; 355 g Whole almonds; 355 g Whole hazelnuts; 410 g Chocolate chips; 410 g White chocolate

Ingredients

Target weight (g)

Edit the total weight or any ingredient weight to recalculate the whole recipe

Light brown sugarg

All-purpose flour T55g

Unsalted butter 82%g

Fine saltg

Liquid whole eggsg

Whole almondsg

Whole hazelnutsg

Chocolate chipsg

White chocolateg

Total9090 g

Preparation steps

1
Cream butter and both sugars until fluffy.
2
Add eggs and vanilla, mix well.
3
Sift and fold in flour, baking soda and salt.
4
Fold in chocolate chips.
5
Scoop 40-50 g balls onto lined trays. Space well.
6
Refrigerate 30 min (optional, improves texture).
7
Bake 10-12 min at 175°C. Centres should look slightly underdone.
8
Cool on tray 5 min, then transfer to rack.

Nutritional values

Per 100g

Calories

500.2 kcal

Protein

5.4 g

Carbs

38.3 g

Sugars

24.1 g

Fat

36.0 g

Saturated fat

21.4 g

Fibre

1.6 g

Salt

0.4 g

Allergens

GlutenMilkEggsTree nutsSoybeans

Other recipes in the same category

Breton Shortbread Ladyfinger Sponge Fluffy Sponge Pistachio Sponge Dacquoise Joconde Sponge

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