24 Mar 2024
Certainly! Here is a chocolate chip cookie recipe:
227 g (2 sticks) butter
160 g brown sugar
140 g granulated sugar
300 g all-purpose flour
1 tsp baking soda
1 tsp salt
2 eggs
1 tsp vanilla extract
12 ounces Guittard semi-sweet chocolate chips or Extra Dark Chocolate Chips
day 1
Melt the butter on low heat.
Weigh out the sugar in a metal or Pyrex container, add the melted butter and mix.
Mix the flour, baking soda, and salt. When the butter and sugar mixture is cool, stir it in with the dry ingredients.
Stir in the eggs and the vanilla extract, then the chocolate chips.
Chill the dough until it’s doughy. (It will be too soft to bake right away.)
day 2
Put balls of dough on a baking sheet and bake at 375° F for 11-14 minutes.
Makes about 2 dozen cookies—depending on how much you can scare people about the food safety risks of eating raw dough and how much dough people eat anyway.
Notes
Upgrading an existing chocolate chip recipe to the Guittard brand chips would probably also work fine. The chocolate is next level. I also plan to try this recipe with Ghirardelli at some point.
A silicone spatula like the Williams Sonoma Flex Core Grey Spatula is good for transferring the butter and the butter+sugar mixture while wasting as little as possible.
Make sure the dough is cool before adding the eggs. (Eggs in hot butter: scrambled eggs.)
Some people like these cookies sprinkled with a little salt while still hot from the oven.
Credits and copyright
This is based on the recipes from the chocolate chip cookie packages. The butter melting step is borrowed from Sally McKenney’s recipe for chocolate chip cookies.
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