BIG FAT CAFÉ VÉLO COOKIES

Tip the contents of the jar into a large bowl.

Melt 170g of butter and let it cool for five minutes.

Add to the dry ingredients along with one egg, one egg yolk, and two teaspoons of vanilla extract.

Mix to obtain a smooth dough.

Shape into eight balls, each weighing approximately 120g, and place them in the refrigerator for at least one hour.

Preheat the oven to 180°C.

Put the balls of cookie dough onto two baking sheets lined with parchment paper and bake for about 15 minutes or until the edges are very lightly golden.

The center may seem soft, but the cookies will continue to harden as they cool.

Let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Store your cookies in an airtight container at room temperature for up to one week.

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Enjoy!

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Ingredients: Wheat flour, sugar, 50% dark chocolate chips, cornflour, baking soda, salt.

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Best before date: 01/11/2026