Cookies: the best recipe
How can I prevent cookies from spreading too much during baking?
Ingredients · Servings 6 people
- 1 egg
- 85 g sucre
- 85g unsalted butter
- 150g flour
- 100g chocolate chips
- 1 sachet of vanilla sugar
- 1 tsp baking powder
- ½ tsp salt
Method · 15 min
- Let the butter soften at room temperature. In a bowl, knead it with the sugar.
- Add the egg and, if desired, the vanilla sugar.
- Gradually add the flour, baking powder, salt and chocolate chips. Mix well.
- Butter a baking sheet or line it with a silicone baking mat. Using two tablespoons or simply your hands, form small balls of dough, spacing them apart as they will spread during baking.
- Bake for 8 to 10 minutes at 180°C or gas mark 6. Take them out as soon as the edges start to brown.
To ensure your cookies keep a nice round shape and don't spread too much, you can chill the dough for 20-30 minutes before baking. This allows the butter to firm up and prevents the dough from becoming too soft. Also, be sure to leave enough space between the balls of dough on the baking sheet, as recommended in the recipe.
How can you tell if the cookies are perfectly cooked without overcooking them?
The cookies are perfectly baked when the edges start to brown and the center is still slightly soft. To avoid overbaking, you can remove them from the oven when the edges are golden and let the residual heat finish baking them. This helps maintain a soft, chewy texture in the center.
