Ingredients: 1 cup bread flour (I use King Arthur flour for both types of flours because the cookies don't spread as much, but you can use any type of flour. Just know they may spread more.) 3/4 cup all-purpose flour 1 1/2 teaspoons kosher or sea salt (or 1 tsp. of table salt) 1 teaspoon baking soda 1 cup (two sticks) unsalted butter 1 cup dark brown sugar packed 1/2 cup sugar 1 teaspoon vanilla extract 1 large egg 1 large egg yolk 1/2 cup semisweet chocolate chips 4 ounces dark chocolate (chopped. I use 60% Ghirardelli) -Directions:
If baking right away, pre-heat oven to 350. Put butter in a pan and cook until melted and the fat solids brown. It should look like a toasted brown color and smell nutty. Pour into a large, heat-proof bowl and set aside until room temperature. In a medium bowl, sift together flours, salt, and baking soda. Set aside. In a larger bowl containing the butter (once cooled), add the sugars, butter and vanilla. Whisk together. Add 1 egg and 1 egg yolk and mix to combine. Add dry ingredients about a third at a time. Fold chocolate chips and chunks into the batter. If you can, use wax paper or plastic wrap to make rolls of cookies (like the pre-made Tollhouse ones) and refrigerate for a few hours or overnight (even better) and then cut into about an inch rounds. If not, you can bake them right away, but they may spread a bit more. Bake for about 8-14 minutes depending on how big you make them. Two inch round by 1 inch think are about 8-10 minutes in a pre-heated oven at 350.
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