Stale Bread Cookies

INTEGRATED

• 180 g stale bread powder blended and then passed through a conveyor belt
• 120 g soft semi-salted butter
• 45 g caster sugar
• 45 g brown sugar
• 1 egg
• 1 level teaspoon baking powder
• 125 g dark pastry chocolate

PREPARATION

– Coarsely crush the chocolate. Set aside.
– Preheat your oven to 160°C (Th. 5-6).
– Beat the soft butter well with the sugar. Add the egg and mix well.
– When the mixture is homogeneous, add the baking powder and the bread powder.
– Mix again and add the crushed chocolate.
– Using an ice cream scoop, scoop out balls of dough.
Shape into balls. Place them on a baking sheet lined with parchment paper or a baking mat, spacing them well apart. Crush them lightly with the flat of your hand.
– Place in the oven for 20 to 30 minutes at 160°C (Th. 5-6) (watch and adapt to your oven).
– When they come out of the oven, let them cool for a few minutes before transferring them to a rack very gently and let them cool.