Cookies, Chocolate Chip - ecnivo/Recipes GitHub Wiki

By Bon Appetit, with mods by me

Makes about 3 sheet trays' worth (At 1.5 Tbsp scoops, that's about 30)

Health warning

Each 2 Tbsp cookie (approximately 4 inches in diameter) contains around 15 ± 2 grams of sugar. Try not to eat more than one per day.

Ingredients

  • 200 g flour
  • 4 g salt (1.25 tsp)
  • 4 g baking soda (0.75 tsp)
  • 113 g butter (browned)
  • 56 g butter (cold)
  • 250 g sugar
  • 20 g molasses
  • 1 egg
  • 2 yolks
  • 2 tsp vanilla
  • 170 g roughly chopped chocolate (preferably dark, off a bar)
  • Salt, for sprinkling

Special equipment

2 Tbsp or so cookie scoop. I'd recommend 1

Steps

  1. Mix salt / flour / baking soda. Set aside.

  2. Melt + brown butter (low to medium heat, constantly stirring. Don't burn it!). Also preheat oven to 375 F.

  3. Let brown butter cool, and add cold butter in (should not sizzle).

  4. Mix in sugar + molasses. The mixture should be like wet sand. Tip: The sugar + molasses is equivalent to 200g brown sugar + 50g white sugar

  5. Mix in eggs and vanilla.

  6. Mix in salt/flour/baking soda. Don't overmix, else develop gluten. Mix in chocolate.

    Note: If using the stand mixer, it may be necessary to assist it by hand; mix vertically!

  7. Meanwhile, prepare baking sheets with parchment.

  8. Scoop mixture onto baking sheets, spaced minimum 4 inches between centers.

    Note: 2 Tbsp scoops make huge cookies. 1.5 Tbsp is recommended (the medium sized scoop was ideal).

  9. Bake 7-10 minutes. While warm, sprinkle with the fanciest salt you can muster. Let cool slightly, then place on wire rack.

  10. Store at room temp for up to 5 days.