Chocolate Chunk Cookies
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Ingredients
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Yield
cookiesUnit of Measurement
- 342 g PreGel Five Star Chef Frollis - Shortcrust Dough Base - 44524
- 2.3 g baking soda
- 3 g salt
- 135 g light brown sugar
- 107 g chocolate chips
- 107 g chocolate chunks
- 167 g unsalted butter, soft
- 100 g whole eggs
- 10 g PreGel Vanilla Purissima Bean Traditional Paste (American Style Vanilla with Specks) - 23502
Method of Preparation
- In the bowl of a mixer fitted with a paddle attachment, cream together the butter and brown sugar until light and fluffy.
- Add in the eggs and blend together until smooth and homogenous.
- Add in the dry ingredients and chocolate chips and mix until incorporated.
- Scoop out and freeze before baking.
- Bake at 176°C/350°F for 8-10 minutes.