Cookies butter chocolate chip

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  • Flour unleavened, sifted: 140 g
  • Corn flour: 2 Tablespoons
  • Powdered sugar: 55 g
  • Unsalted butter, diced: 115 g
  • Chocolate chip black: 85 g
  • Powdered sugar: For sprinkling


Preheat the oven to 160 C (gas: 3). Line with parchment paper for cakes the background of a form with a basis of 18 cm in diameter.

Sift the flours into a medium bowl. Add the sugar and mix. With the tip of your fingers, work the butter in the dry ingredients. Stir in the chocolate chip and knead well.

Put the dough broken at the bottom of the form, lined with paper, and flatten it with a spoon. Beat with a fork, and then select 8 triangles. Light-to-bake in the oven between 35 and 40 minutes until slightly golden.

Remove from the oven and let it cool in the way. Sprinkle with powdered sugar and serve. Store in a tightly sealed container for 4 to 5 days.

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