The 30-Minute Thin and Crispy Chocolate Chip Cookie
240.7 هزار بار بازدید -
12 ماه پیش
-
Grab the milk, this is
Grab the milk, this is your new go-to recipe for thin and crispy chocolate chip cookies. They're quick, easy to make, LOW MESS, and have great texture and flavor. Go to http://seed.com/brian and use my code BRIAN for 25% off your first month's supply of Seed's DS-01® Daily Synbiotic
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INGREDIENTS:
230g (2 sticks) unsalted butter
100g (1/2 cup) light brown sugar
100g (1/2 cup) granulated white sugar
30g (1 1/2 Tbsp) corn syrup
1 large egg yolk
10g (2 tsp) vanilla extract
30g (2 Tbsp) milk
270g (2 cups) all-purpose flour
10g (2 tsp) salt
8g (1/2 Tbsp) baking soda
165g (6 oz) chopped chocolate (70% cacao) plus extra for topping
100g (1 cup) chopped toasted walnuts (sub macadamia nuts)
Flaky salt, for sprinkling on top
INSTRUCTIONS:
1. In a small saucepan over very low heat, melt the butter, being careful not to make it too hot.
2. In the bowl of a stand mixer, combine the light brown sugar, white sugar, and corn syrup. Use the paddle attachment and mix on medium speed. Gradually stream in the melted butter and mix for about 3-4 minutes until well combined.
3. Add the egg yolk, vanilla extract, and milk to the mixture. Mix on low speed for 30-45 seconds until everything is combined.
4. Into the mixer bowl with the wet ingredients, measure in the flour, salt, and baking soda.
5. Mix on low speed until just combined, about 30 seconds, being careful not to overmix to avoid gluten formation.
6. Add the chopped chocolate and chopped toasted walnuts to the dough. Mix on low until just incorporated (about 30 seconds)
7. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. (QUICK TIP: I like these parchment sheets. They lie flat on the baking sheet and don’t require any measuring)
8. Scoop out chunks of cookie dough, slightly smaller than a golf ball, and place them about 2 inches apart on the prepared baking sheet. The dough will spread during baking, so no need to shape them perfectly.
9. Place 1-2 chunks of chocolate on top of each cookie dough and sprinkle a pinch of flaky salt on top.
10. Bake the cookies in the preheated oven for 14-16 minutes until they are lightly golden around the edges and set in the center.
11. After baking, allow the cookies to sit on the baking sheet for 4-5 minutes for carryover cooking.
12. Transfer the cookies to a wire rack to cool completely and set their crisp.
CHAPTERS:
0:00 Intro & mixing the dough
4:09 Talking gut health (ad)
5:14 Baking
6:41 Finishing and dunking
7:44 Let's eat this thing
🎧MUSIC:
EPIDEMIC SOUND https://www.epidemicsound.com/referra...
#chocolatechipcookies #cookierecipes
☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom
🔪MY GEAR:
PIZZA STEEL: https://amzn.to/3elVdF9
BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD
10" CHEFS KNIFE: https://amzn.to/3gBwL4q
DIGITAL SCALE: https://amzn.to/30bNZO3
HALF SHEET PAN: https://amzn.to/41SQxy1
HALF SHEET WIRE RACK: https://amzn.to/41tasDT
KITCHEN AID MIXER: https://amzn.to/3IGRS3s
SMALL SAUCE PAN: https://amzn.to/3Ww7OdM
SMALL SPATULA: https://amzn.to/43Ebygc
*As an Amazon Associate I earn from qualifying purchases*
INGREDIENTS:
230g (2 sticks) unsalted butter
100g (1/2 cup) light brown sugar
100g (1/2 cup) granulated white sugar
30g (1 1/2 Tbsp) corn syrup
1 large egg yolk
10g (2 tsp) vanilla extract
30g (2 Tbsp) milk
270g (2 cups) all-purpose flour
10g (2 tsp) salt
8g (1/2 Tbsp) baking soda
165g (6 oz) chopped chocolate (70% cacao) plus extra for topping
100g (1 cup) chopped toasted walnuts (sub macadamia nuts)
Flaky salt, for sprinkling on top
INSTRUCTIONS:
1. In a small saucepan over very low heat, melt the butter, being careful not to make it too hot.
2. In the bowl of a stand mixer, combine the light brown sugar, white sugar, and corn syrup. Use the paddle attachment and mix on medium speed. Gradually stream in the melted butter and mix for about 3-4 minutes until well combined.
3. Add the egg yolk, vanilla extract, and milk to the mixture. Mix on low speed for 30-45 seconds until everything is combined.
4. Into the mixer bowl with the wet ingredients, measure in the flour, salt, and baking soda.
5. Mix on low speed until just combined, about 30 seconds, being careful not to overmix to avoid gluten formation.
6. Add the chopped chocolate and chopped toasted walnuts to the dough. Mix on low until just incorporated (about 30 seconds)
7. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. (QUICK TIP: I like these parchment sheets. They lie flat on the baking sheet and don’t require any measuring)
8. Scoop out chunks of cookie dough, slightly smaller than a golf ball, and place them about 2 inches apart on the prepared baking sheet. The dough will spread during baking, so no need to shape them perfectly.
9. Place 1-2 chunks of chocolate on top of each cookie dough and sprinkle a pinch of flaky salt on top.
10. Bake the cookies in the preheated oven for 14-16 minutes until they are lightly golden around the edges and set in the center.
11. After baking, allow the cookies to sit on the baking sheet for 4-5 minutes for carryover cooking.
12. Transfer the cookies to a wire rack to cool completely and set their crisp.
CHAPTERS:
0:00 Intro & mixing the dough
4:09 Talking gut health (ad)
5:14 Baking
6:41 Finishing and dunking
7:44 Let's eat this thing
🎧MUSIC:
EPIDEMIC SOUND https://www.epidemicsound.com/referra...
#chocolatechipcookies #cookierecipes
12 ماه پیش
در تاریخ 1402/05/12 منتشر شده
است.
240,719
بـار بازدید شده