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Тахминачон
Тахминачон
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Saturday 07 November 2026 03:36:05 GMT
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Chocolate Chip Cookies 170g unsalted butter browned + water to bring it back to 170g  200g brown sugar  50g caster sugar  1 whole egg + 1 egg yolk  1 tbsp vanilla  270g flour   3g baking powder 6g salt 230g choc chips  Gently melt butter on low heat, stirring frequently, until the solids separate from the fat and toast golden brown. Be patient, stir frequently and keep the heat low. The butter will melt, then boil, then become foamy before the solids begin to brown. Once browned, remove from the heat and pour into a mixing bowl set on kitchen scales. Weigh the browned butter and add enough water to bring the total weight back to 170g Add the brown and white sugars and vanilla paste, stirring gently to combine. Then add in the egg + egg yolk, again stirring until just combined.  Add all of the dry ingredients, flour, baking powder and salt. Fold through until just combined. The more you mix the dough now, the tougher the cookies can be once baked. We want a soft dough to form Fold through the chocolate chips, consider a combination of chocolate types. Then cover the bowl with plastic wrap and rest in the fridge for at least 30 mins but ideally 24 hours.  Before baking, weigh roughly 60g dough balls, spread them out evenly on a lined baking tray and bake for 11-14 mins at 180C  I like to take my trays out of the oven and slam them onto my bench about half way through baking. This, in theory will knock any air bubbles out and help the cookie to spread more evenly before returning to the oven to finish baking #chocolatechipcookie #bakingrecipe #theperfectrecipe #baking #softcookiesrecipe
Chocolate Chip Cookies 170g unsalted butter browned + water to bring it back to 170g 200g brown sugar 50g caster sugar 1 whole egg + 1 egg yolk 1 tbsp vanilla 270g flour 3g baking powder 6g salt 230g choc chips Gently melt butter on low heat, stirring frequently, until the solids separate from the fat and toast golden brown. Be patient, stir frequently and keep the heat low. The butter will melt, then boil, then become foamy before the solids begin to brown. Once browned, remove from the heat and pour into a mixing bowl set on kitchen scales. Weigh the browned butter and add enough water to bring the total weight back to 170g Add the brown and white sugars and vanilla paste, stirring gently to combine. Then add in the egg + egg yolk, again stirring until just combined. Add all of the dry ingredients, flour, baking powder and salt. Fold through until just combined. The more you mix the dough now, the tougher the cookies can be once baked. We want a soft dough to form Fold through the chocolate chips, consider a combination of chocolate types. Then cover the bowl with plastic wrap and rest in the fridge for at least 30 mins but ideally 24 hours. Before baking, weigh roughly 60g dough balls, spread them out evenly on a lined baking tray and bake for 11-14 mins at 180C I like to take my trays out of the oven and slam them onto my bench about half way through baking. This, in theory will knock any air bubbles out and help the cookie to spread more evenly before returning to the oven to finish baking #chocolatechipcookie #bakingrecipe #theperfectrecipe #baking #softcookiesrecipe

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