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1
Heat the butter in the microwave until soft.
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2
Add a pinch of salt if the butter is non-salted.
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3
Mix the ingredients one by one in the order listed.
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4
Add the non-sifted, all-purpose flour into the bowl, mix until it's no longer floury, then add the chocolate chips.
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5
Cool it in the refrigerator for 1 hour.
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6
Rip the batter into small pieces (know that the batter spreads twice as big while baking).
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7
Roll out to about 1cm thickness and bake for 7 minutes in a 180C preheated oven.
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8
The center rises after 7 minutes, so push it back down with the center of a spoon.
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9
Do not move the spoon, be gentle.
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10
Return to the oven and bake for another 3 minutes.
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11
If you prefer a more crispy outside, bake 5 minutes, remove and leave until the baking sheet has cooled.
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12
The remaining heat cooks them some more and they're finished
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13
If you have no time to let them cool, use 2 spoons to drop the batter, and push each into 1 cm thickness If you prefer a lighter texture, then try this process.
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14
Pushing down on the center prevents a raw middle and makes for a yummy texture.
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15
They're also delicious without cocoa.
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16
Stick in some marble chocolates for a cute variety.
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17
In this version, I pushed the center before baking.
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18
Brown sugar gets hard as a rock after opening, so roll it in a bag and remove air pockets, and keep it in a separate plastic bag for storage.
