chocolate
chip
cookies.
Warm, gooey, rich, decadent, sweet and bitter. Additional add-ins such as roasted peanuts, walnuts, almonds are also recommended.
Oatmeal & raisin cookies:
Replace cake flour 1:1 with whole rolled oats.
Replace the chocolate with 1/2lb of raisins.
Replace 15g of white sugar with molasses.
Ingredients:
250g all-purpose flour.
250g cake flour.
10g (~1 tbsp) kosher salt.
8g (2 tsp) cornstarch.
6g (1/2 tsp) baking soda.
140g unsalted cultured butter, or regular butter, softened.
150g browned butter. (see below.)
285g dark brown sugar.
125g white sugar.
2 eggs.
3 egg yolks.
1lb 60-70% dark chocolate, or any chocolate, chopped into large chunks
2g (1 tsp) cinnamon.
10g (2 tsp( vanilla paste/extract.
3g (1 tsp) espresso powder.
Equipment:
hand mixer/stand mixer/whisk.
spatula.
mixing bowls.
baking tray.
cooling rack.
Yield:
around 20 3oz cookies.
Execution:
how to brown butter:
Cut 1lb of butter into small cubes and add to a saucepan set over medium heat.
As the butter melts, it will begin to foam as the water is evaporating from the butter.
Gently stir the butter as it melts and foams as this will promote even browning.
As the butter continues to cook, the milk solids will begin to turn brown, and will start foaming, heavily.
Once the the milk solids at the bottom of the saucepan are brown and you can smell an intense rich and nutty aroma, remove the skillet from the heat to prevent burning.
Carefully pour the butter into a separate heat-proof container and let cool to room temperature. Reserve 150g for this recipe.
Store in the fridge for 5 days or freeze for up to 3 months.
2. dry ingredients.
Combine all-purpose flour, cake flour, salt, cinnamon, baking powder, cornstarch in a mixing bowl and whisk thoroughly.
3. wet ingredients.
Combine white sugar, dark brown sugar and espresso powder to a bowl and set aside.
Add the softened cultured and brown butter to a mixing bowl, while mixing on low with a hand/stand mixer, slowly incorporate all of the sugar mixture, once all the sugar is added increase the speed to medium. Continue to cream the butter and sugar until the mixture becomes slightly pale in colour and has a light, fluffy texture. This takes about 3-4 minutes. Do not overmix as this will cause your final product to become greasy.
To check for proper consistency, rub a small amount of the mixture in-between your fingers, you should not feel any granules of sugar and it should be smooth and creamy.
Add the eggs and mix one at a time, followed by the egg yolks.
Add the chopped chocolate and vanilla paste, mix until combined.
4. mix & bake.
Add half of the flour to the sugar and butter mixture and mix until combined, add the other half and mix.
Cover the bowl with plastic wrap and let sit in the fridge for atleast 1 hour, preferably 1-2 days.
Weigh and form each cookie into an 85g ball and place onto a parchment lined baking tray.
Bake at 425°F for 10-13 minutes, or until the cookies have become browned on the top.
Remove from the oven and let cool on the baking tray for a couple minutes and place onto a cooling rack for atleast 5-10 minutes.