Direction Manhattan ! We found a recipe directly inspired by the world famous pastry for its XXL and ultra gourmet cookies : Levain Bakery . Crispy on the outside, soft on the inside, it's the perfect combo for a successful snack. And thanks to Gallymini's two choco version, no need to take a return trip to New York: you can enjoy yourself from your sofa.
For 6 cookies of 130 g:
130 g unsalted butter
75 g of blond vergeoise
55 g of white sugar
1 egg of 50 g
220 g flour
20 g of cornstarch
100 g Weiss Acarigua 70% dark chocolate
120 g Weiss milk chocolate from France 36%
2 pinches of fleur de sel
Mix the melted butter with the sugars. Add the egg and homogenize everything well.
Gradually incorporate the flour and cornstarch using a spatula or the leaf of a food processor.
Finish with the chocolate pistoles (dark and milk) and the two pinches of fleur de sel.
Form 130 g balls of dough on a baking sheet covered with baking paper, then place them in the freezer for about 15 minutes.
Preheat your oven to 190 ° C using hot air. Take the cookies out of the freezer, place the tart circles around them and bake them for 14 minutes at 190 ° C.
Let cool and enjoy!
Les Pâtisseries de Gallymini , Gaëlle Le Bellu, ed. Robert Laffont, € 19.5
Also discover the chocolate-banana pancakes by Cyril Lignac and the lemon granita from Menton by Denny Imbroisi