Chocolate Chip Cookies V042017-12-09
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This week, ive combined parts from v03 and v02 cookies with tweaks and added a secret ingredient. This variation, has an addition of condensed milk and i tried shifting the sugar ration, so there is more white sugar than there is brown. Overall It resulted into more of a cake-like cookie. This is also using browned butter, with the combination of the browned butter and condensed milk, this cookie smelled amazing.
- 2 cups all purpose flour
- 3 tbsp cornstarch
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1 cup (2 sticks) unsalted butter
- 1/4 cup light brown sugar
- 3/4 cup granulated sugar
- 1/2 cup condensed milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups dark chocolate
- 1/2 cup mini chocolate chips
- Sea salt.
Brown butter on stove top. Put butter in a medium size pot under medium heat, stir constantly for 5 min or until butter turns brown. Transfer to a bowl and put in the fridge for at least 30 min or until butter starts to solidify again.
Sift flour, cornstarch, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter, condensed milk and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Add in the vanilla.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Cookie Scoop onto baking sheet, Sprinkle lightly with sea salt and bake until golden brown but still soft, 11-13 minutes.