@anastasia.hladyr: 113 g bittersweet chocolate chips (or chopped chocolate) 250 g all-purpose flour 20 g Dutch-process cocoa powder, sifted 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 170 g unsalted butter, room temperature 130 g light brown sugar, packed 100 g granulated sugar 2 large eggs, room temperature 170 bittersweet chocolate flakey sea salt for sprinkling, optional Place 113 g of bittersweet chocolate chips in a heat safe bowl over a double boiler. Place the bowl over the pot, being careful not to let the water below touch the bottom of the bowl. Stirring often, melt the chocolate over medium-low heat until smooth and shiny. Remove the chocolate from the heat and set aside to cool for 10 minutes. In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until light and fluffy. Add the eggs one at a time. Add the melted chocolate to the mixture and mix on low speed to combine well. Scrape down the sides of the bowl. Add the dry ingredients to the butter and sugar mixture in 3 additions and mix on low speed just until combined. Do not over mix. Use a spatula to fold in the chocolate chips. Do not over mix. Refrigerate bowl for 20 minutes. While the dough is chilling, preheat the oven to 180-190 C. Line baking sheets with parchment paper. Use a large cookie scoop to portion out the dough into balls. Gently roll the balls between the palms of your hands, just until smooth. Be careful not to overwork the dough. Place the cookie dough balls 7-8 cm apart on the prepared baking sheets. Bake cookie for 9 to 10 minutes or until the edges are set but the centers of the cookies still look puffy and slightly under baked. The cookies will continue to bake as they cool. Top the cookies with a sprinkle of flakey sea salt. #chocolatechipcookies #chocolatecookies #bakingrecipe #cookathome #fyp #bakingtiktok #contentcreator #Foodie

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Sunday 09 June 2024 16:45:31 GMT