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COOKIES: THE CHEWY
2
2
8
1
1
1
1
1
2
1
2
sticks unsalted butter
1/4 cups bread flour
1 teaspoon kosher salt
teaspoon baking soda
/4 cup sugar
1/4 cups brown sugar
egg
egg yolk
tablespoons milk
1/2 teaspoons vanilla extract
cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F.
Melt the butter in a heavy−bottom medium saucepan over low heat. Sift together the flour,
salt, and baking soda and set aside.
Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream
the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla
extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly
combi2ned. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment−lined baking sheets, 6 cookies per sheet. Bake
for 14 minutes or until golden brown, checking the cookies after 5 minutes.
Rotate the baking sheet for even browning. Cool completely and store in an airtight
container.
Yield: 2 1/2 dozen cookies
COOKIES: THE CHEWY
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