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.
