New Chocolate chip cookies

New Chocolate Chip Cookie
  • 250 grams cake flour
  • 250 grams bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon corn starch
  • 1 1/2 teaspoons salt
  • 285 grams unsalted butter
  • 285 grams brown sugar
  • 225 grams granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 700 grams chocolate semi-sweet or 60-70 percent cacao content
  • sea salt
  1. In a bowl, combine the two flours, baking soda, baking powder, corn starch and salt.

  2. Using your stand mixer, cream the butter and sugars together for 5 minutes. You want the mixture to be significantly lighter than when you started.
  3. Add the eggs in one at a time, making sure they are mixed in well after each one. Don't worry about over-mixing yet, there is no flour in the bowl.
  4. Add in the vanilla. Lower the speed and add in the flour mixture for just a few seconds until it is mixed in. This is when you should worry about over-mixing,
  5. Add in the chocolate and mix carefully with spatula.

  6. Cover the dough with plastic wrap as if it was a guacamole. Letting air get to the dough will dry it out in a bad way.

  7. Refrigerate for 36 hours.

  8. Preheat your oven to 175C or 350F.

  9. Using a 2 tablespoon scoop, put them onto a baking sheet.
  10. Sprinkle the tops with sea salt.

  11. Bake for 11-13 minutes.
  12. Let them cool for 5-10 minutes.
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