Chocolate Chip Cookies

• tiempo total: 7 hours

Ingredientes

The trend of cocktails tasting like food isn’t going anywhere anytime soon, so I wanted to visit the universally adored chocolate chip cookie.

This recipe took 3 infusions. Don’t come at me if you’re too lazy to do it all—this video wasn’t for you anyway.

For those that attempt this: you are my heroes. Tag me in your results. Tell me if it sucks.

BROWN BUTTER COGNAC

70g brown butter

200ml cognac

Instrucciones

Combine into a sealed container. Optional: sous vide for 1 hour (if not, just let rest for 1 hour). Then store in a freezer, overnight. Strain through a coffee filter.

CREME DE CACAO [adapted from @kevin_kos]

70g cacao butter

1 vanilla bean

200ml white rum

50g sugar per 100ml yield*

30g water per 100ml yield*

Vacuum seal cacao butter, vanilla, and rum, then sous vide for 4 hours. Store in a freezer overnight, fine strain through a coffee filter. Add sugar and water based on yield, using a hand whipper to fully integrate sugar, rest overnight.

COOKIE INFUSED AMONTILLADO SHERRY

1 choc chip cookie

200ml amontillado sherry

Infuse together for 1 hour covered tightly to reduce oxidation. Strain through a coffee filter.

CHOC CHIP FLIP

75oz | 22.5ml cookie infused amontillado sherry

75oz | 22.5ml creme de cacao

1.5oz | 45ml brown butter cognac

Pinch of sea salt

1 whole egg

Combine all ingredients into a shaker tin, whip with an emulsion blender, shake with ice, and double strain into a cocktail glass. Garnish with shaved dark chocolate.