74 lines
2.5 KiB
Markdown
74 lines
2.5 KiB
Markdown
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---
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layout: post.vto
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title: Chocolate Chip Cookies
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category: post
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author: Mario Romero.
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tags:
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- baking
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- recipe
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---
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## Description
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This recipe will give you around 10 big, thick/high cookies with a soft new yorkian style texture, but with the addition of the interesting flavor, and the crunchy and fuzzy texture from the muesli (seeds/oats/dried fruits) included in the dough.
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TO DO: Add images
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## Ingredients
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- 200g white flour
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- 200g muesli/oats
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- 60g sugar
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- 40g golden raisins
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- 10g baking powder
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- 160g butter
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- 2 eggs (~100g)
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- 150g natural yogurt
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- 80g chocolate chips
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- 6g vanilla extract
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- Pinch of salt (if using unsalted butter)
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## Method
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1. **Mix the dry ingredients.**
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Make a well in the center to add the liquids later.
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2. **Brown the butter.**
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Brown the butter on medium heat (160°C). Avoid heating it too much to prevent splattering, but ensure it's not too low to cook it properly.
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As the butter melts, it will separate into liquid butter and milk solids. Stir continuously for even cooking.
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The color of the butter can be misleading, especially in dark pans. Cook it until it releases a nutty aroma (if using salted butter, this typically happens when it starts to foam), this usually takes between 5 to 10 minutes.
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After removing the heat, let it chill till warm or room temperature.
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When adding the butter to the mixture, don’t filter out the milk solids—they contribute to the nutty butter flavor.
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3. **Combine the eggs, yogurt, and vanilla extract.**
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Mix until the mixture is uniform and any clumps are minimal.
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4. **Form the dough.**
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Mix the dry and wet ingredients together to form a cohesive dough ball.
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5. **Divide the dough.**
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Separate the dough into 8–12 smaller balls (100g each).
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6. **Chill the cookie dough.**
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Cool the dough in plastic containers inside the freezer.
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7. **Prepare for baking.**
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Preheat the oven and place the cookie dough balls on a baking tray lined with parchment paper.
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8. **Bake the cookies.**
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Bake at medium heat (220°C) for about 25 minutes.
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Rotate the tray halfway through for an even bake.
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Remove the tray when the cookies are light brown in color.
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In dark trays the high conduction heat can burn the cookies from below,
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in this situation remove the cookies right after they start changing color or use a silicon mat instead of parchment paper.
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## Pairings
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- Foamed unsweetened warm (50°C) whole milk
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