Description
Indulge in the delightful world of homemade Cookies façon Crumbl. These cookies feature a rich, soft interior with slightly crispy edges, making them irresistible for any occasion—whether you’re enjoying them at an afternoon gathering or as a sweet finale to a hearty meal. Each bite is a luscious blend of chocolate chips and buttery goodness, satisfying cravings for both young and old alike. The secret to their perfect texture lies in chilling the dough for at least 30 minutes, ensuring thick, gooey cookies instead of flat, overly crispy ones. Follow this simple recipe for a deliciously elevated cookie experience that will leave everyone wanting more!
Ingredients
- 250 g farine de blé
- 125 g beurre non salé, fondu
- 100 g sucre roux
- 100 g sucre blanc
- 1 œuf
- 200 g pépites de chocolat noir
- 50 g sucre en poudre (facultatif)
Instructions
- In a large bowl, mix the melted butter with the brown sugar and white sugar until smooth (1-2 minutes).
- Add the egg and mix until well combined, achieving a light and shiny dough.
- Gradually add the flour and then fold in the chocolate chips gently until no flour remains visible (around 12 folds).
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to help the dough firm up.
- Preheat the oven to 175°C (350°F) and prepare a baking sheet with parchment paper.
- Once chilled, scoop out the dough and form balls of about 50 g each, placing them on the baking sheet with space between them.
- Bake the cookies for 12 to 15 minutes until the edges are slightly golden and the center is set.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie (50g)
- Calories: 240
- Sugar: 16g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For a gluten-free version, substitute wheat flour with a gluten-free flour blend, keeping in mind that the texture may differ. You can replace unsalted butter with coconut oil for a vegan option. To ensure your cookies do not spread too much, do not skip the resting step in the refrigerator. For added flavor, consider mixing in chopped nuts or using different types of chocolate chips. Store cookies in an airtight container for up to 5 days at room temperature.