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Chocolate Chip Cookies
Serves 1 (35-40 cookies)

Qty Size Ingredient
260 g Bread Flour (14%+)
1 tsp Kosher Salt
1 tsp Baking Soda
4 oz Tollhouse Semi-Sweet Chocolate Chips
4 oz Tollhouse Milk Chocolate Chips
8 oz Unsalted European Style Butter *
12 oz Granulated Sugar
4.5 tbls Unsulphured Molasses **
2 tsp Pure Vanilla Extract
1 lg Egg
1 lg Egg Yoke

In a mixing bowl combine the first 5 ingredients; flour, salt, baking soda and chocolate chips.  Mix and set aside.

In a large flat pan over medium heat, brown the butter.  Let cool slightly, but not solidify.

In your final mixing bowl, combine the butter with everything else (sugar, molasses, vanilla and eggs).  Using the whisk beater, or a whisk, beat mixture until fully combined.  Stop and let stand for another 3 minutes.  Mix thoroughly again, a little faster this time, and let stand for 3 minutes.  And once again for a total of three times, on a high speed to incorporate a little air.

Switch to the paddle attachment and combine the above bowl of dry ingredients until thoroughly mixed.  You can refrigerate if need be, but let it come up to room temp before cooking.***

Preheat oven to 375º.

The size of the cookies makes a noticeable difference!  Using a #24 (Red) disher (1.33 oz, 2.66 Tbls), plop out eight (2-1-2-1-2) level dishers of cookie dough on a Silpat / parchment / foil lined half sheet.

Bake for approximately 9 minutes until the edges just start to brown.  Remove from the oven and let sit, on the baking sheet, for 1-2 minutes, to finish cooking the inside and cool the outside.  Then move to a cooling rack.  (when they first come out of the oven they are too soft to remove from the baking sheet.  If you leave them on the hot baking sheet too long they will over-cook.  AS SOON as they are firm enough to move, move them to a cooling rack!)

* Use the best butter you can afford / get your hands on.  European style butter is higher in fat and has less water.  It matters!

** Using molasses in stead of brown sugar makes the cookies more hygroscopic (holds water), and therefor more moist and chewy.  In addition to providing a much better tasting molasses than the cheap stuff they put in brown sugar.

*** This recipe will create a cookie that is soft and chewy on the inside WITHOUT under cooking them.


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