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Dans la lune

December 22, 2019

Chewy chocolate chip cookies

Chewy chocolate chip cookies

Print this recipe
Serving Size
12 cookies (30g)
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Chewy chocolate chip cookies

Ingredients

  • 60g unsalted butter - softened
  • 60g brown sugar
  • 50g white sugar
  • 25g egg - beaten
  • dash of salt
  • 1/4 tsp vanilla extract
  • 100g plain flour (or 97g of T45 and 3g gluten powder)
  • 1/4 tsp baking soda
  • 80g chocolate - cut into chunks

Instructions

  • 1. In a bowl, sift together flour, baking soda and salt. Set aside. Pre-heat the oven 175℃ degree.
  • 2. In a separate bowl, using electric hand mixer, cream together butter and sugars until combined.
  • 3. Add egg and vanilla and mix until fluffy.
  • 4. Mix in the dry ingredients from #1 until combined with a spatula.
  • 5. Add chocolate chunks and mix.
  • 6. Make balls of dough (about 30g each / or your own preference) and place on a cooking sheet.
  • 7. Bake for about 9~10min until the cookies look puffy but the centers still look soft. Do not overbake.
  • 8. Remove from the oven and allow to cool on the trays for about 5 minutes, then transfer the cookies to a wire rack to cool down completely.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Chocolate, Cookies, Cooking, Cooking Recipe, Fast & Yummy, Sweet cooking

May 22, 2019

Crunchy & Chewy choco chip cookies – quick version

Crunchy & Chewy choco chip Cookies – quick version

Print this recipe
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Crunchy & Chewy choco chip Cookies – quick version

Ingredients

  • 100g white sugar
  • 150g brown sugar
  • 1/2 tsp salt
  • 110g unsalted butter - melted
  • 1 tsp maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 160 g cake flour or plain flour (T45) - sifted
  • 1/2 tsp baking soda - sifted
  • 200g of your favorite chocolate (white, milk, black caramel...) - cut into chunk

Instructions

  • 1. In a large bowl (or in the bowl of your stand mixer), whisk together the sugars, salt and butter until a paste forms with no lumps.
  • 2. Add maple syrup, egg and vanilla. Mix well.
  • 3. Sift in the flour and baking soda, then fold the mixture with a spatula. Do not overmix.
  • 4. Add the chocolate chunks and incorporate with a spatula or with your hand. Then chill the dough for at least 1 hour.
  • 5. Pre-heat the oven 180C degree.
  • 6. Make balls of dough (about 40g each / or your own preference) and place on a cooking sheet.
  • 7. Bake for about 9 to 10min until the cookies look puffy but the centers still look soft. Do not overbake.
  • 8. Remove from the oven and allow to cool on the trays for about 5 minutes, then transfer the cookies to a wire rack to cool down completely.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Cookies, Cooking, Cooking Recipe, Sweet, Sweet cooking

February 11, 2019

Caramel Candies – Hard or Soft and Chewy

Caramel Candies – Hard or Soft & Chewy

Print this recipe
Serving Size
15cm x 15cm
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Caramel Candies – Hard or Soft & Chewy

Ingredients

  • 450g whole milk
  • 150g sugar
  • 12g honey
  • 1 tsp vanilla extract
  • 150g heavy cream
  • 30g butter

Instructions

  • 1. Prepare the caramel mold : line an about 15cm x 15cm square caramel mold with parchment paper. Set aside.
  • 2. In a medium non-sticky saucepan, combine milk, sugar, honey and vanilla. Bring it to a boil to melt the sugar. Shake the pan gently to redistribute the melting sugar over medium heat, but do not stir sugar at this point.
  • 3. When the sugar dissolves, add heavy cream and butter. Whisk gently over medium-low heat.
  • 4. Stir the mixture constantly, scraping the sides occasionally until it reaches a firm as shown in the pictures.
  • 5. The mixture will get bubbly and thick (see pictures). The process will take about 40 to 60 mins (Depend on the heat level).
  • 6. Stirring the caramel will become harder. If you like soft caramels, then stir less. You will get a better feel for the perfect timing after several trials :-)
  • 7. Pour the caramel mixture into the prepared mold. Sprinkle with sea salt if you like.
  • 8. When the caramel cools to room temperature, refrigerate until cooled and hardened. If you have made harder caramel, I recommend you cut it before refrigerating as otherwise it will very difficult to cut.
  • 9. Cut caramel into small pieces as you like them and, if desired, wrap them up in wax paper.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Candies, Cooking, Cooking Recipe, Sweet, Sweet cooking

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  • Karen Thank you for your reply. I tried the recipe but k
  • Karen Thank you for your reply. I tried the recipe but k
  • Dans la lune How much flour do they let you put as maximum? if
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