Ingredients :

• Soft butter (100g) — Really soft — not melted, not cold. If you forgot to take it out, 15 seconds in the microwave at low power. Room temperature butter incorporates into the sugar evenly and gives that slightly sandy texture we look for in a cookie. Melted butter gives a different result — flatter and oilier.
• Brown sugar (75g) + white sugar (35g) — The combination is intentional. Brown sugar brings a slight molasses note and retains moisture — it’s what makes the center soft. White sugar helps with spreading and crisping the edges. If you only have brown sugar, use it for the full amount: the cookies will be a bit thicker and moister.
• Zero Choco Pistoles (100g) — These are small carob-based discs from the Aromandise brand — a chocolate alternative with a mild, slightly vanilla taste. They behave just like dark chocolate chips when heated. You can find them in organic stores. As a replacement, 70% dark chocolate chips work very well.
• Flour (210g) — All-purpose flour, no need to look any further. The key: do not overwork the dough once the flour is added. Stop as soon as you don’t see any white powder. Over-mixing makes the dough elastic and the cookies hard.