Chocolate Chip Cookies
10 oz (283g) butter, softened
1 c (200g) sugar*
1 c (213g) brown sugar
2 Tbsp (14g) toasted milk powder
2 eggs**
2 tsp vanilla extract
3 c (420g) AP flour
1 tsp baking soda
3/4 tsp baking powder
1 tsp (6g) fine salt
6 oz (170g) bittersweet or dark chocolate chips
6 oz (170g) milk chocolate chips*
1. Cream butter, sugar, brown sugar, and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes. Scrape down the bowl.
2. Add the eggs and vanilla one at a time, waiting until the first is completely incorporated before adding the next.
3. Mix in the dry ingredients on low speed just until there is no visible dry flour.
4. Add the chocolate and mix until combined.
6***. Scoop onto a parchment lined tray. For a number 16 scoop (roughly 1/4 c) bake at 350F (177C) for 15-20 minutes or until golden brown just around the edge.
For a cookie that spreads less, try any one of the following:
*for a thicker cookie, decrease the sugar to 1/2 c (100g) and increase the milk chocolate chips to 10 oz (284g)
**for a thicker cookie, use 1 egg and 3 yolks
***for a thicker cookie, chill the dough for at least two hours and bake at 375F (190C) for 10-15 minutes or until golden brown just around the edge
Toasted Milk Powder
1/2 c (56) nonfat dried milk
1. Add the dried milk in a thin layer on a parchment lined sheet pan and bake at 300F (150C) for 5-10 minutes or until golden.
14 окт 2024
