150gdark crushed pastry chocolate+ or - full-bodied according to your tastes
Fleur de sel
In a container, beat the softened butter with the whole cane sugar and the white powdered sugar. After 2 minutes, the mixture should become creamy and lighten slightly.
Incorporate the whole egg, egg yolk and vanilla extract. Beat again to mix well.
Separately, sift the dry ingredients, whisking them quickly: rice flour, corn flour, starch, baking soda and salt.
Add the dry ingredients to the previous mixture. Add the crushed dark chocolate chips last (keep about 1/3 for decorating the cookies).
Cover the container and refrigerate for 1 hour: this provides an ideal texture for shaping the cookie balls.
Preheat the oven to 180 ° traditional heat.
Take a little dough (using a tablespoon or ice cream scoop) and form 16 balls of cookies. Place about 8 balls on the first plate, well spaced out, on baking paper. Then do the same on a second plate.
Bake the first sheet immediately, for about 14 minutes (this varies according to the ovens and the desired texture at the end: more or less soft). Meanwhile, put the other plate in the refrigerator.
After baking, leave the first baking sheet to cool on a wire rack and put the second in the oven. Sprinkle with fleur de sel (optional) before serving.
for convenience, you can use instead of flour/starch a gluten-free flour mix for pastry (you will need the equivalent = 225g): it is now easily found in supermarkets, organic/gluten-free departments or in organic coops.
Par Lilie bakery
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