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21

Oct

Hint: It’s warm and has a secret. That secret is NaCl. Of the sea variety. Memorize and conquer, my friend: Time: 45 minutes, plus at least 24 hours of chill time  2 cups minus 2 tablespoons cake flour 1.667 cups bread flour 1.25 teaspoons baking soda 1.5 teaspoons baking powder 1.5 teaspoons coarse salt 2.5 sticks unsalted butter 1.25 cups light brown sugar 1 cup plus 2 tablespoons granulated sugar 2 large eggs 2 teaspoons natural vanilla extract 1.25 pounds bittersweet chocolate disks or fèves or plain old chocolate chips, really SEA SALT  1. Throw the flour-y ingredients together in a bowl and forget about it for a few. 2. Mash the butter and sugars together for like five minutes. Add the eggs one at a time and mash some more, then fold in vanilla. If you own a mixer (ha) you should be doing this with that. If not, use some damn elbow grease. “Reduce speed” and add in dry ingredients that you left in that other bowl.  Drop chocolate pieces in and don’t break them, for the love of God. 3. Press plastic wrap against dough and refrigerate for 24 to 36 hours. (Are you listening? This is non-negotiable.) 4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with wax paper or butter or something. 5. Scoop generous golf balls of dough onto baking sheet. KEY STEP: Sprinkle lightly with sea salt. Bake them until perfect - 18 to 20 minutes - unless you like burnt cookies, which hey! We don’t judge. 6. Eat warm but not burning hot to the point where you can’t eat for a week without bitching about the roof of your mouth. Milk recommended. 

Hint: It’s warm and has a secret. That secret is NaCl. Of the sea variety.

Memorize and conquer, my friend:

Time: 45 minutes, plus at least 24 hours of chill time 

  • 2 cups minus 2 tablespoons cake flour
  • 1.667 cups bread flour
  • 1.25 teaspoons baking soda
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons coarse salt
  • 2.5 sticks unsalted butter
  • 1.25 cups light brown sugar
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1.25 pounds bittersweet chocolate disks or fèves or plain old chocolate chips, really
  • SEA SALT 

1. Throw the flour-y ingredients together in a bowl and forget about it for a few.

2. Mash the butter and sugars together for like five minutes. Add the eggs one at a time and mash some more, then fold in vanilla. If you own a mixer (ha) you should be doing this with that. If not, use some damn elbow grease. “Reduce speed” and add in dry ingredients that you left in that other bowl.  Drop chocolate pieces in and don’t break them, for the love of God.

3. Press plastic wrap against dough and refrigerate for 24 to 36 hours. (Are you listening? This is non-negotiable.)

4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with wax paper or butter or something.

5. Scoop generous golf balls of dough onto baking sheet. KEY STEP: Sprinkle lightly with sea salt. Bake them until perfect - 18 to 20 minutes - unless you like burnt cookies, which hey! We don’t judge.

6. Eat warm but not burning hot to the point where you can’t eat for a week without bitching about the roof of your mouth. Milk recommended. 

  1. meneatingcookies posted this

1 year ago Short URL 1 note

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