Chocolate Chip Cookies 2 sticks unsalted butter

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Chocolate Chip Cookies
2 sticks unsalted butter

2 1/3 cups bread flour

3/4 teaspoon table salt

1 teaspoon baking soda

1/4 cup granulated sugar

1 1/4 cups brown sugar

1 egg

1 egg yolk

2 tablespoons milk

2 1/2 teaspoons vanilla extract

2 cups chocolate chips
Melt 1 ½ sticks of butter in a small sauce pan over medium-low heat and let it brown. It should have a strong smell of toffee. If you don’t brown it, you lose the toffee flavor. But if you over brown it, it can be bitter. Transfer the butter to your mixing bowl and add the rest of the butter to cool down the hot butter. Mix in sugar and let rest for 5 minutes. Add the milk, eggs, and vanilla and let rest 5 minutes.
Add the rest of the ingredients.
Use a #30 disher to make almost 3 dozen cookies.
Bake 350º in a convection oven for 13 minutes.
If not a convection oven, try baking at 375º for around 12 minutes
Note: the reason for many of the small changes to this recipe are to create a moist, soft, chewy cookie. That’s why it calls for more dark brown sugar (more molasses), bread flour (has more protein which will bond with the water), less one egg white, and the baking soda (not powder).
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