Chocolate Chip Cookies

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Ingredients

16 - 4" cookies

Sugar Mixture > Brown Butter

  • dark brown sugar (426 g)
  • salt (2 teaspoon)
  • unsalted butter (226 g), cut into 1" pieces
  1. In a large bowl, combine the brown sugar and salt. Set aside.
  2. In a saucepan over medium-high heat, melt the butter. After several minutes, the butter will sizzle and may spatter. Continue to cook the butter, swirling the pan regularly, for about 5 to 7 minutes, until it’s a dark golden brown color and brown bits start collecting at the bottom of the pan; the butter will have stopped sizzling and may also have a layer of foam on the surface.
  3. Once the butter is browned, immediately pour it over the sugar mixture (be sure to scrape out the brown bits at the bottom) and whisk vigorously to combine; this helps dissolve the sugar slightly and creates the shiny surface of the baked cookies. (The mixture will stay lumpy and won't become smooth at this point.) Set the empty saucepan aside to cool slightly.

tangzhong

  • whole milk (113 g)
  • bread flour (23 g)
  1. In the same saucepan used to brown the butter, combine the milk with the bread flour and whisk until no lumps remain.
  2. Place the saucepan over low heat and cook the mixture, stirring regularly with a whisk and then a flexible spatula, until it’s thickened, paste-like, and starts to come together into one mass, about 2 to 3 minutes.
  3. Remove from the heat and transfer directly to the bowl with the butter and sugar. Whisk until mostly smooth; some lumps of the tangzhong mixture are OK.

Eggs + Vanilla

  • egg (2 )
  • vanilla extract (1 tablespoon)
  1. Add the eggs and vanilla to sugar mixture and continue whisking until smooth.

Flour mixture > Sugar Mixture

  • bread flour (307 g)
  • baking powder (1 ¾ teaspoon)
  • baking soda (¼ teaspoon)
  1. Combine Dry ingredients
  2. gently fold dry into sugar mixture
  3. allow to cool 15 minute's so chocolate chips don't melt?

Chocolate Chips

  • Chocolate Chips (340 g), I like 46%
  1. Fold in Chocolate Chips
  2. Cover the bowl and return to the refrigerator for 24 to 72 hours to allow the flavors to intensify.

Bake Cookies

  • Oven Temperature (350 f)
  1. when you’re ready to bake, remove the chilled cookie dough from the refrigerator and let it rest at room temperature for about 10 to 15 minutes to allow it to warm up slightly. Meanwhile, preheat the oven to 350°F with a rack in the center.
  2. Scoop the dough into 85g to 90g
  3. Bake the large (90g) chocolate chip cookies for 18 to 22 minutes