{"id":265,"date":"2016-11-24T01:07:57","date_gmt":"2016-11-23T23:07:57","guid":{"rendered":"http:\/\/www.wonderpetasse.com\/?p=265"},"modified":"2017-04-16T21:22:58","modified_gmt":"2017-04-16T19:22:58","slug":"les-cookies-laura-todd","status":"publish","type":"post","link":"https:\/\/www.wonderpetasse.com\/fr_fr\/les-cookies-laura-todd\/","title":{"rendered":"Les Cookies Laura Todd"},"content":{"rendered":"

J’ai cherch\u00e9 pendant tr\u00e8s longtemps la recette de cookies qui ne les rendent pas secs, ni trop mous : ceux qui sont id\u00e9alement croquant \u00e0 l’ext\u00e9rieur et moelleux \u00e0 l’int\u00e9rieur. Et j’ai d\u00e9nich\u00e9 cette recette qui m’a \u00e9t\u00e9 conseill\u00e9e par mon amie Aur\u00e9lie (du Groupe Facebook Companion, nos id\u00e9es recettes ici<\/a> <\/span><\/strong>).<\/span><\/span><\/p>\n

Ingr\u00e9dients<\/strong> <\/span>:<\/h2>\n
    \n
  • 250 g. de beurre ou de margarine,<\/li>\n
  • 1 \u0153uf,<\/li>\n
  • 350 g. de sucre de canne roux ou blond,<\/li>\n
  • 350 g. de p\u00e9pites de chocolat,<\/li>\n
  • 375 g de farine<\/li>\n
  • 1\/2 sachet de levure sans phosphate,<\/li>\n
  • 1 pinc\u00e9e de vanille en poudre,<\/li>\n
  • 1 pinc\u00e9e de sel<\/li>\n<\/ul>\n

    Instructions :<\/span><\/strong><\/h2>\n

    Pr\u00e9chauffer le four \u00e0 temp\u00e9rature moyenne (140\u00b0 ou thermostat 4-5).<\/p>\n

    Dans un grand saladier rond, m\u00e9langer bien le sucre et le beurre ramolli \u00e0 l’aide d’un fouet ou d’un batteur.<\/p>\n

    Ajoutez l’\u0153uf et m\u00e9langer de nouveau.
    \nDans un autre saladier, m\u00e9langer ensemble la farine, la levure, la vanille, le sel et les p\u00e9pites de chocolat (et\/ou tout autre ingr\u00e9dient de votre choix : noix de p\u00e9can, noisettes concass\u00e9es, raisins secs, etc ).<\/p>\n

    Incorporer ensuite en deux ou trois fois au m\u00e9lange pr\u00e9c\u00e9dent, jusqu’\u00e0 ce que le tout soit homog\u00e8ne.<\/p>\n

    Pour former les cookies, munissez-vous id\u00e9alement d’une cuill\u00e8re \u00e0 glace ou vous servir d’une cuill\u00e8re \u00e0 soupe, remplir la cuill\u00e8re de p\u00e2te, puis poser votre boule de cookie. Si vous n’avez pas de cuill\u00e8re \u00e0 glace et si vous trouvez improbable la pose de la p\u00e2te avec une cuill\u00e8re \u00e0 soupe, formez des petites boules \u00e0 la main.<\/p>\n

    Disposer les boules de p\u00e2te sur une plaque de cuisson recouverte d’une feuille de papier cuisson ou d’une feuille de silicone. Aplatir l\u00e9g\u00e8rement chaque cookie avant d’enfourner.
    \nCuire pendant 15 \u00e0 20  minutes, selon votre four.<\/p>\n

    Apr\u00e8s la cuisson, attendre une quinzaine de minutes avant d\u00e9gustation, les cookies sont alors ti\u00e8des et vous en d\u00e9vorerez la moiti\u00e9 rapidement, pr\u00e9f\u00e9rant vous en gardant l’autre moiti\u00e9 pour plus tard !<\/p>\n

     <\/p>\n

    Bon app’ les Cookieuses et les Cookieurs !<\/p>\n","protected":false},"excerpt":{"rendered":"

    J’ai cherch\u00e9 pendant tr\u00e8s longtemps la recette de cookies qui ne les rendent pas secs, ni trop mous : ceux qui sont id\u00e9alement croquant \u00e0 l’ext\u00e9rieur et moelleux \u00e0 l’int\u00e9rieur. Et j’ai d\u00e9nich\u00e9 cette recette qui m’a \u00e9t\u00e9 conseill\u00e9e par mon amie Aur\u00e9lie (du Groupe Facebook Companion, nos id\u00e9es recettes ici ). Ingr\u00e9dients : 250 g. de beurre […]<\/p>\n","protected":false},"author":1,"featured_media":246,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[8,5],"tags":[],"class_list":["post-265","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-sans-companion","category-recettes-sucrees"],"yoast_head":"\nLes Cookies Laura Todd ⋆ La cuisine de Wonderp\u00e9tasse<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.wonderpetasse.com\/fr_fr\/les-cookies-laura-todd\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les Cookies Laura Todd ⋆ La cuisine de Wonderp\u00e9tasse\" \/>\n<meta property=\"og:description\" content=\"J’ai cherch\u00e9 pendant tr\u00e8s longtemps la recette de cookies qui ne les rendent pas secs, ni trop mous : ceux qui sont id\u00e9alement croquant \u00e0 l’ext\u00e9rieur et moelleux \u00e0 l’int\u00e9rieur. Et j’ai d\u00e9nich\u00e9 cette recette qui m’a \u00e9t\u00e9 conseill\u00e9e par mon amie Aur\u00e9lie (du Groupe Facebook Companion, nos id\u00e9es recettes ici ). 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