Food Corner

Ingredients : (for 12 cookies) • ½ cup granulated sugar (100 g) • ¾ cup brown sugar (165 g), packed •1 teaspoon salt •½ cup unsalted butter (115 g), melted •1 egg •1 teaspoon vanilla extract •1 ¼ cups all-purpose flour (155 g) •½ teaspoon baking soda •4 oz milk or semi-sweet chocolate chunks (110 g) •4 oz dark chocolate chunk (110 g), or your preference Preparation : • In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps. • Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture. • Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies). • Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be. • Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. • Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly. • Bake for 12-15 minutes, or until the edges have started to barely brown. • Cool completely before serving. Enjoy !!