Chocolate Chip Cookies by Tasty

Play
PlayPause
 
Rika Lee Rien avatar
Recipe video made by Rika Published on 05/28/2020, viewed by 3159 , 3 Comments
yield18 portionstotal time210m

Very Chewy!!

What you will need

PREPARED FIRST

1 cup unsalted butter (225 g), 2 sticks, browned and chilled to room temperature

DRY INGREDIENTS

1 cup (125 g) bread flour

¾ cup (95 g) all-purpose flour

2 teaspoons kosher salt, or 1½ teaspoons table salt (3/4 tsp if using salted butter)

1 teaspoon baking soda

WET INGREDIENTS

165 g dark brown sugar

75 g white sugar

2 teaspoons vanilla extract

1 teaspoon espresso powder

1 large egg

1 large egg yolk

85 g semi-sweet chocolate chips

100 g dark chocolate, chopped

(Nutritional facts 466 calories, 27.11 g fat, 50.48 g carbohydrates, 5.32 g protein, 171 mg cholesterol, 696 mg sodium)

How to cook

PREPARE FIRST

1

Melt the Butter

In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!

2

Brown the Butter

Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.

3

Add Water to the Browned Butter

Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid.

4

Chill the Browned Butter

Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you’re adding it to the dough later on, so make sure to remove after 15 minutes.

MIX THE DRY INGREDIENTS

1

Mix the Flour, Salt, Baking Soda

In a medium bowl, sift together the flours, salt, and baking soda. Set aside.

MIX THE WET INGREDIENTS

1

Mix the Sugar, Vanilla, Espresso

In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.

2

Put in the Eggs

Add the egg and yolk and beat until incorporated.

COMBINE WET AND DRY INGREDIENT

1

Add the Dry into the Wet

Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It’s okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.

2

Fold the Chocolate Chips and Chunks

Using a wooden spoon, fold the chocolate chips and chunks into the dough

BAKE THE BATTER

1

Parchment Paper

Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.

2

Chill the Batter

For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.

3

Preheat

Preheat the oven to 350˚F (180˚C).

4

Put the Dough on the Tray

Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.

5

Baking Time

Bake in a preheated oven for 12-14 minutes.

6

Cool down the Cookies

Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.

Comments

Avatar placeholder
Loma Hassan avatar
Loma Hassan
07/04/2020 ☰
hi
See Translation
Rika Lee Rien avatar
Rika Lee Rien
07/05/2020 ☰
hi
See Translation
Zeynab Razizadeh avatar
Zeynab Razizadeh
07/14/2020 ☰
This very very goooooooooood🤤🤤😋🤩
See Translation