j.journal labo

Made with rich French butter, 55% valrhona equatoriale chocolate, maldon sea salt. each cookie weighs in at a perfect 50+- grams. A golden-brown cookie made with nutty browned butter, studded with 55% valrhona equatoriale dark chocolate, and finished with a sprinkle of delicate sea salt flakes. With soft, chewy centers and lightly crispy edges, every bite is a perfect blend of rich sweetness and a hint of savory. size: 7x7cm +- weight: 50gm +- Microwave: Place a cookie on a microwave-safe plate. Heat on medium power for 10-15 seconds. Check for warmth, and add another few seconds if needed. This will soften the cookie and melt the chocolate. Oven: Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet and cover them loosely with aluminum foil. Bake for about 5-10 minutes until warmed through. This method revives the crisp edges while keeping the center soft. Air Fryer: Set your air fryer to 300°F (150°C). Heat the cookies for 2-3 minutes. It’s a quicker option for getting that oven-like texture. Each method will bring back that fresh-baked texture to your cookies! storage instructions Room Temperature: Store in an airtight container for up to 3 days. Freezing: Wrap tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature when ready to enjoy.