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Chocolate chip cookies

Emojoie Macadamia cookies​

  • Flour: 150g
  • Unsalted butter: 100g (67%)
  • Sugar: 75g (50%)
  • 100g chocolate (80%)
  • Salt: 1g
  • Egg: 1
  • Vanilla
  • Baking powder: 3g
  • Nuts: 50g
  1. Optional: brown the butter. Add a tea spoon of water at the end.
  2. Mix sugar and butter.
  3. Beat egg quicly and add. Mix everything well.
  4. Add flour and baking powder.
  5. Chop chocolate and add to butter mixture with nuts.
  6. Fridge 1 hour.
  7. Divide in 125g balls.
  8. 190° preheated 13 minutes.
  9. Only put them on rack once they've hardened.

Bromabakery​

Source - Bromabakery

  • Unsalted butter: 3/4 cup (168 g)
  • Brown sugar: 110g
  • Granulated sugar: 40g
  • Eggs: 1 egg + 1 egg yolk
  • Vanilla extract: 1 tbsp
  • AP flour: 210g
  • Baking soda: 4g or 3/4 teaspoon
  • Salt: 6g or 3/4 teaspoon kosher salt + more flaky seat salt for sprinkling
  • Chocolate: 200g or 1 1/2 cup
  1. Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Make sure you only brown the butter lightly. When butter browns the liquid evaporates off which can dry out your dough. As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping. Take butter off the heat and allow to cool.
  2. In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar.
  3. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
  4. In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything comes together.
  5. Slowly add in the remaining flour a little bit at a time, stopping if the dough starts to get too dry.* Fold in the chocolate. Do not over mix.
  6. Refrigerate the cookie dough for at least a half hour, or overnight.
  7. When you are ready to bake the cookies, preheat the oven to 180c and line a cookie sheet with parchment paper.
  8. Bake for 11 minutes, or until the edges are just golden brown and the centers have puffed up but are still gooey.
  9. Allow to cool before eating.

Variant​

Pour environ 10 pièces:

  • Farine blanche: 190g - Farine forte pour plus de chew. Farine standard pour cookie normal.
  • Beurre demi-sel: 125g (66%)
  • Sucre cassonade: 90g (47%)
  • Chocolat noir: 130g (68%)
  • Levure chimique: 1 càc / 2g
  • Œuf: 1
  • Sel: 1g si beurre non salé.

  1. Coupez le chocolat au couteau pour en faire des pépites.

  2. Mettez le beurre mou et le sucre dans un saladier. Melanger legerement au fouet.

  3. Battre l'oeuf, ajouter en 2 fois au melange sucre/beurre.

  4. Ajoutez la farine et la levure tamisees et melanger un peu à la spatule. Il faut voir la farine encore un peu.

  5. Ajoutez les ¾ des pépites et mélangez à la spatule.

  6. Couvrir et laisser reposer entre 1 heure et 1 jour.

  7. Préchauffez votre four à 150°C.

  8. Formez des boules de pâtes à l'aide d'une cuillère à glace et posez-les sur une plaque de cuisson.

  9. Ajoutez le reste des pépites de chocolat sur chaque boule de pâte.

  10. Enfournez et cuisez 16-17 minutes.

  11. Sortez-les du four et posez-les sur une grille pour les refroidir.

8 pieces.

  • Beurre mou: 240 g (80%)
  • Sucre en poudre: 100 (33%)
  • Sucre vergeoise: 135 g (45%)
  • Oeuf entier x2
  • Farine T45: 100 g
  • Farine T55: 180 g
  • Fécule de maïs: 20 g
  • Levure chimique: 1 càc
  • Bicarbonate de sodium: 1 càc
  • Fleur de sel: 2 pincées
  • Chocolat noir + au lait: 350 g
  • Noix de pécans: 250 g
  1. Beurre dans un saladier. Malaxer pour transformcer en pommade.
  2. Ajouter sucre en poudre et vergeoise et incorporer au beurre.
  3. Battre les 2 oeufs rapidement et ajouter au saladier et bien incorporer en 2 fois.
  4. Dans un autre saladier, ajouter les farines, bicar, levure et fleur de sel.
  5. Tamiser le tout dans le saladier qui contient le beurre en 2 fois et incorporer legerement.
  6. Decouper le chocolat en pepites et les noix de pecan en 2.
  7. Tout ajouter au saladier et melanger.
  8. Faire de cookies de 170g.
200° preheated 11 minutes.

Brown Butter Chocolate Chip Cookies​

(From "Cookies & Crumbs: Chunky, Chewy, Gooey Cookies for Every Mood")

  • Butter (browned and cooled): 160g (5¾oz/¾ cup minus 2 tsp)
  • Light muscovado sugar: 125g (4½oz/⅔ cup minus 2 tsp)
  • Caster sugar: 70g (2½oz/5⅔ tbsp)
  • Dark sugar beet syrup (or molasses): 10g (⅓oz/¾ tbsp)
  • Egg: 1
  • Plain (all-purpose) flour: 180g (6¼oz/1⅓ cups)
  • Spelt or emmer flour: 20g (⅔oz/2⅓ tbsp)
  • Bicarbonate of soda (baking soda): 3g (1 tsp)
  • Baking powder: 2g (⅔ tsp)
  • Salt: 2g (⅔ tsp)
  • Dark chocolate (roughly chopped): 150g (5½oz)
  • Sea salt flakes: 1 tbsp

Method

  1. Beat the butter, muscovado sugar, caster sugar and syrup in a bowl using a balloon whisk for about 20 seconds.
  2. Add the egg and beat until the batter is smooth.
  3. Combine the plain flour, spelt flour, bicarbonate of soda, baking powder and salt in a separate bowl.
  4. Fold the dry ingredients into the butter mixture in two batches until they are just combined, ensuring that you scrape down the sides of the bowl between batches.
  5. Fold in the chocolate so that it is evenly distributed in the batter. Cover the bowl with a lid or cling film (plastic wrap) and leave to rest in the refrigerator for 45 minutes–1 hour.
  6. Take out of the refrigerator and scoop 62g (2¼oz) balls of dough using an ice cream scoop, or roll balls using 2 tablespoons of dough. There should be enough to make about 12 cookies.
  7. For a more distinct flavour and taller cookies, place the dough balls in a container with a lid or on a tray that you then cover with cling film. Leave to rest in the refrigerator for at least 3 hours – preferably overnight.
  8. Preheat the oven to 160°C fan (180°C/350°F/gas 4).
  9. Place the dough balls approximately 5cm (2in) apart on baking trays lined with baking parchment. Bake in the middle of the oven for 11-12 minutes. Bake one sheet at a time if not using a fan oven.
  10. The cookies should have expanded, risen and begun to develop a firm but slightly glistening surface.
  11. Remove the baking trays from the oven and sprinkle the cookies with sea salt. Leave to cool for 5 minutes, then transfer them to a cooling rack and leave to cool for at least another 10–15 minutes.

Zoe's Chocolate Chip Cookies​

Makes about 20 cookies

  • 2⅔ cups / 320g all-purpose flour
  • 1¼ tsp baking soda
  • 1½ tsp kosher salt
  • ¾ cup / 170g unsalted butter, at room temperature
  • ¼ cup / 57g shortening
  • 1 cup / 200g granulated sugar
  • 1½ cups / 300g lightly packed brown sugar
  • 1½ tsp pure vanilla extract
  • 2 eggs, at room temperature
  • 8 to 12 oz / 225 to 340g bittersweet chocolate, chopped in largish chunks (about ¼ inch / 6mm; see Baker’s Note)
  • Flaky sea salt for finishing
  1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. With the paddle attachment, cream the butter, shortening, granulated and brown sugars, and vanilla on medium speed until creamy, about 3 minutes.
  3. Add the eggs, one at a time, beating on medium speed until incorporated.
  4. Add the flour mixture all at once and mix until just incorporated. Mix in the chopped chocolate pieces.
  5. Line a baking sheet with parchment paper. Scoop the cookie dough using a #20 (3-tablespoon) portion scoop onto the baking sheet. You can make the cookies larger or smaller, but it will affect the baking time.
  6. Refrigerate the dough balls for at least 30 minutes; but if you have the time, they improve if you let them sit for 24 to 36 hours. After they are chilled, you can bake them or freeze the dough balls for baking later.
  7. Preheat the oven to 375°F / 190°C. Line a baking sheet with parchment paper.
  8. Evenly space six chilled cookie balls on the prepared sheet and sprinkle them with flaky sea salt. Bake in the middle of the oven for about 12 minutes or until golden brown and slightly puffed. Repeat with as many batches as you need.
  9. Allow the cookies to cool slightly on the baking sheet, until you can move them without them falling apart, about 5 minutes. Then move them to a cooling rack to finish cooling.