I believe I have found my all-time favourite recipe for chocolate chip cookies.

Three types of chocolate chunks (white, milk, dark). Crunchy on the edge, chewy in the middle. Not too sweet, not too greasy...

Recipe Yields about 15 big cookies

Ingredients 160 g of softened butter (pommade butter) 160 g of brown sugar (cassonade) 50 g of egg (1 medium egg) 1 teaspoon vanilla paste (or scrape 1 vanilla pod) 250 g of flour 3 g of baking powder 50 g of dark chocolate chips/chunks 50 g of milk chocolate chips/chunks 50 g of white chocolate chips/chunks

Instructions Mix the soft butter and sugar with a spatula. Add egg. Add sifted flour + baking powder. Add chocolate chips.

The dough is fairly dry, it will hydrate during resting time.

Make a log of 5cm diameter. Wrap it in food safe film.

Rest for min. 30 min, up to overnight. The flavours will develop better as it rests.

Cut 1 cm cookie coins and place them on a baking sheet with baking paper. You could also freeze the coins for later...

Bake at 180C between 12 and 18 min. If baking multiple sheets, rotate back to front and up to bottom sheet half way through.

Optional: right as they come out of the oven they are still a bit pliable. You can use a cup, bowl or glass with a similar rim size to round the shape a big.

*Go forth, my bakers... *