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Cookie pan Xúgar and vanilla ice cream

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Cookie pan Xúgar and vanilla ice cream

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Tempo de preparo

45 min(s)


2 servings

Xúgar Doces

  • Ingredients
  • Recipe
  • Butter at room temperature130 g
  • Refined white sugar135 g
  • Brown sugar80 g
  • Egg1 unit(s)
  • Wheat flour240 g
  • Chemical Yeast6 g
  • Salt to taste
  • Callebaut Milk Chocolate Chips130 g
  • Thousand Fruit Vanilla Ice Cream to taste
  1. Weigh the ingredients as follows: butter already in the bowl of the mixer, in another bowl the two sugars together, in a third container the flour, yeast and salt together.
  2. Crack the egg and set aside.
  3. With the butter already in the mixer, select the wire whisk, which looks like a cage, and start to beat at slow speed.
  4. Gradually add the sugars and increase the speed of the mixer. Beat until the butter and sugar mixture is fluffy and slightly lighter than when the mixture started. The name of this phase of the recipe is called Crémage.
  5. Then add the egg and beat until incorporated.
  6. Reduce the speed and add the dry ingredients (flour, yeast and salt) little by little until everything is added and homogenized.
  7. Reserve a few drops of chocolate to put on top.
  8. Add the rest and beat just enough to mix.
  9. Arrange the dough in your pan, don't forget to make sure it's made of a supplyable material such as aluminum.
  10. With the oven already preheated to 180°, take it to the oven for approximately 30 min or until the surface is golden.
  11. As soon as the dough is ready, still hot, add the chocolate drops that you reserved later, decorate at your discretion. I love to eat it warm, but you can let it cool if you want (and if you can resist this temptation😜).
  12. To finish in style, add a generous scoop of Vanilla-flavored Thousand Fruit Ice Cream and enjoy without moderation.

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