Cookies By Pierre Hermé

1. 1

   Take the butter of out the fridge 20-30 minutes before using and leave it to soften. If you don't have much time, zap it in the microwave in 20-second flashes on MEDIUM.

2. 2

   Preheat your oven to 180u00b0C/350u00b0F.

3. 3

   In your food processor, cream together the butter, sugar(s) and salt.

4. 4

   Add the vanilla and egg, and mix until fully incorporated.

5. 5

   In a bowl, whisk together the flour and baking powder, and add to the butter mix in 4 batches (about 4 tablespoons at a time). Do not hesitate to open the processor and scrape down the sides.

6. 6

   Last, add the chocolate chips at slow speed so they don't melt.

7. 7

   Using a spoon or ice cream scoop, form balls and place them on a baking paper-lined baking sheet. The ice cream scoop helps creating even-sized cookies that will bake more evenly.

8. 8

   Bake for about 10 minutes, or until the edges start browning.

9. 9

   Cool on a wire rack before diving in.

* Per serving · 4 servings · Values may vary.

No additional tips available.