Chocolate Chip Cookies
secret is.... these are better than your grannies
Ingredients
- 1 cup flour - bread
- ¾ cup flour - all-purpose
- 1½ teaspoons table salt
- 1 teaspoon baking soda
- 1 cup butter - unsalted (2 sticks)
- 2 to 3 tablespoons cold water (this will be determined by the butter when you brown it)
- ½ cup dark brown sugar
- ½ cup light brown sugar
- ½ cup white sugar
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder
- 1 large egg
- 1 large egg yolk
- ½ cup milk chocolate chips
- 10 squares Ghirardelli dark chocolate squares
Instructions
- measure out the ingredients and chop up the chocolate
- 350° preheat the oven - do this based on when you will be cooking - see below.
BROWN THE BUTTER
- dump the butter in a pan... melt and bring to a boil. KEEP STIRRING. it will become toasty brown as the water boils out... make sure to not burn it. pour it in to a measure cup. you need 1 cup of liquid... this is where the tablespoons of cold water come in. pour enough in to get the butter to a cup. let it cool - but make sure it stays a liquid .
- grab a bowl - dump in the flours, salt and baking soda - set aside
- grab a mixing bowl - dump in all the sugars, espresso powder, cooled brown butter and the vanilla extract - CREAM it together for about 2 minutes. it should be nice and fluffy.
- add the yolk and the egg - beat it in
- grab bowl that had the flour mixture in it... mix it in about a cup at a time... it's ok if it down not mix all the way in... it will when you fold in the chocolate.
- grab the chocolate chips and the chopped dark chocolate fold it in with a spoon by hand
- FRIDGE - do not skip this step. The best is to scoop onto parchment paper and keep in fridge overnight. If you can not do this at least school and put in fridge for an hour.
- This recipe should make about 18 to 20 cookies.
- Bake at 350 for about 12 to 14 minutes - this will depend on your oven and how "done" you want your cookies.
- let cool and enjoy
- remember to share this recipe