Chewy Chocolate Chip Cookies

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      Chewy Chocolate Chip Cookies

      1 1/4 cups bread flour
      1 1/4 cups all-purpose flour
      2 tsp kosher salt
      1 tsp baking soda
      3/4 cup semisweet chocolate chips
      1 cup unsalted butter, melted and cooled slightly
      1/4 cup sugar
      1 1/4 cups dark brown sugar, packed
      1 egg
      2 egg yolks
      1 tbs heavy cream
      1 tbs pure vanilla extract

      Optional: Flaky sea salt for sprinkling

      In a large mixing bowl, whisk together the flours, baking soda, salt and chocolate chips.

      In another large bowl, whisk together the melted butter and sugars until thick and glossy and slightly lighter in color, about 30 secor so.

      Add the egg and the two yolks, one at a time, whisking after each addition.

      Add the heavy cream and vanilla and whisk again.

      Add the dry ingredients to the wet and using a flexible spatula or wooden spoon mix just until combined. Do not over-mix.

      Scoop the dough with a 1/4 cup ice cream scoop or measuring cup onto a parchment-lined cookie sheet. Cover with plastic wrap and refrigerate for at least 24 hours and up to 72.

      When ready to bake off the cookies, preheat the oven to 375° and place balls of dough on to a second cookie sheet lined with parchment.

      Bake for 12 to 15 min or until the cookies are browned around the edges and are just this side of done in the middle.  Makes 15 jumbo cookies

      b101 chewy chocolate chip cookies

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