Chocolate Chips Cookies

Cookie Dough

Ingredients

• 160 g Unsalted Butter (melted)
• 73 g Palm Sugar or Brown Sugar
• 20 g Castor Sugar  
• 66 g Whole Eggs  
• 2 g Vanilla Extract  
• 240 g High Protein Flour  
• 27 g Almond Flour  
• 2 g Baking Powder  
• 1.5 g Baking Soda  
• 133 g Embassy Torres 51% Dark Couverture Chocolate Chips  

Method

1. Melt the butter, then let it cool down for 5 minutes.
2. Add in the palm sugar (or brown sugar) and castor sugar, mixing well.
3. Whisk in the whole eggs and vanilla extract until thoroughly combined.
4. Add all the dry ingredients (high protein flour, almond flour, baking powder, and baking soda) and mix well for 5–7 minutes to develop the gluten for a denser cookie texture.
5. Fold in the chocolate chips until evenly distributed.
6. Wrap the dough tightly with cling wrap and rest it in the chiller for 30 minutes to 1 hour.
7. Scale the dough into 70-gram portions and roll each into a smooth ball shape.
8. Arrange the dough balls on a baking tray and bake at 170°C for 10–15 minutes,