Chocolate Chip Cookies V022017-11-20
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Tweaked the recipe a bit as we hope to improve upon the v01 cookie. This variation includes the changes of using melted brown butter, dark chocolate to sweeter chocolate ratio, chilling before cooking, change to shape and placement of cookie dough before baking, the addition of maple syrup, baking powder, cornstarch and coarse salt at the end. A good amount of changes but after tasting, even thought it is a level up better than the first there will be some more tweaks to the next version.
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs room temperature
- 2 teaspoon vanilla extract
- 2 cups all purpose flour
- 3 tablespoon maple syrup
- 1 1/2 teaspoon cornstarch
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups Dark chocolate chips
- 1/2 cups semi sweet chocolate chips
- a few tablespoon of coarse salt for finishing
Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl. Let it cool completely. Transfer to fridge to make it quicker.
Whisk together flour, baking soda, baking powder, cornstarch and salt in a large bowl.
Place granulated sugar, eggs, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until mixture is pale brownish-yellow and falls off the whisk in thick ribbons when lifted, about 5 minutes.
Fit paddle attachment onto mixer. Add brown sugar, maple syrup and cooled brown butter to egg mixture in stand mixer. Mix on medium speed to combine, about 15 seconds.
Add flour mixture and mix on low speed until just barely combined, with some dry flour still remaining, about 15 seconds. Add chocolate and mix on low speed until dough comes together, about 15 seconds longer.
Cover bowl with clear wrap and allow to chill for at least 30 minutes
Preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper.
Using a cookie scooper, get cookie dough and before placing them onto the baking tray, Split the cookie dough ball in half and combine back together, making it inside out, letting the inside "rough" dough becoming the new outside. This will allow the dough to cook more unevenly creating pockets of crunch on the top.
Bake about 13 minutes (cookies will appear to be a bit underdone, but edges should be just beginning to turn golden brown).
Once baked, quickly sprinkle coarse salt on top of each cookie. Gently press them in if possible. Let is cool for a few min before transferring to a wire rack to completely cool. Enjoy!