You may also like
Categories:
unsalted European bread flour baking soda kosher salt jumbo egg egg yolk sugar brown sugar milk vanilla dark chocolate Malden sea salt
Viewed: 12 - Published at: 8 years agoIngredients
- 226 grams unsalted European-style butter (Kerrygold or Plugra)
- 310 grams bread flour
- 7 grams baking soda
- 8 grams kosher salt
- 1 jumbo egg
- 1 jumbo egg yolk
- 141 grams white granulated sugar
- 141 grams light brown sugar
- 2 tablespoons whole milk
- 2 teaspoons vanilla extract
- 200 grams dark chocolate, chopped (Valrhona 60-70%)
- Malden sea salt
Method
- In a small sauce pan, melt butter over medium heat until slightly nutty with a butterscotch aroma; let cool. Meanwhile, combine flour, baking soda, and salt in a medium bowl; whisk to combine.
- In the bowl of a stand mixer, combine egg, yolk egg, and white sugar. Using whisk attachment, mix on medium speed until light and creamy-about 2 minutes.
- Add brown sugar, milk, and vanilla. Whisk for another 2 minutes, then slowly drizzle melted butter into mixture until fully combined.
- Change mixer attachment to paddle. In three installments, add 1/3 of dry ingredients to the bowl, scraping the sides in between. Once fully incorporated, add chopped chocolate and give one quick mix to bring everything together. The dough will be very loose at this point. Let stand at room temperature for about 10 minutes to firm up, then scoop with a #24 disher onto a parchment lined sheet pan. Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 375 °F. Place six cookies on a fresh sheet pan lined with parchment paper and bake for 14-16 minutes, rotating halfway through to ensure even browning. Finish with Maldon salt as you pull cookies from oven. Transfer parchment sheet to cooling rack and let cool for 15 minutes... if you can wait that long.
