Chewy chocolate chip cookies
Brian Lagerstrom · ♥ 12.7K likes · 336.1K views · 13 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 230 g butter
- 100 g white sugar
- 200 g brown sugar
Put the room temperature butter, white sugar and brown sugar in the mixer bowl.
Cream with the paddle on high about five to six minutes, scraping down partway, until whipped to a light coloured paste.
- 5 g vanilla extract
- 2 whole eggs
- 1 whole egg yolk
Add the vanilla extract, eggs and egg yolk and spin them in on low speed.
- 3 g baking soda
- 3 g baking powder
- 7 g salt
- 330 g bread flour
Add the baking soda, baking powder, salt and bread flour.
Mix on low for a 60 second timer, kneading the dough to develop a little gluten, until it is slightly sticky.
- 225 g chopped 70% cacao baking chocolate
Chop the baking chocolate into half or quarter inch chunks and sift out the particulate with a fine mesh strainer.
Drop a couple of reserved chocolate pieces into the scoop, pack it with dough against the side of the bowl and drop the balls onto a parchment lined sheet tray.
Chewy: scooping and freezing the dough balls
Wrap eight cookie balls in plastic and freeze at least one hour, preferably overnight; they keep five to six weeks.
- flaky salt
Lay four frozen balls on a parchment lined sheet tray and sprinkle each liberally with flaky salt.
Bake at 375F about 18 to 20 minutes, until brown at the edges and still a touch soft in the middle.