CCC

सामग्री

480g all purpose flour

20g toasted milk powder

1.5 tsp baking soda

1.5 tsp baking powder

1.5 tsp kosher salt

½ tsp ground vanilla bean powder

285g unsalted butter

65g bourbon

285g light brown sugar

230g bakers sugar

2 large eggs

2 tsp vanilla extract

500g mix of chopped chocolate/feves/etc.

निर्देश

/brown butter under medium-low heat, and then transfer to the stand mixer bowl and let cool

/add bourbon, mix well, and let cool until opaque and solid (refrigerator or cool space)

/chop chocolate into chunks, but feel free to leave feves full size if you’re making larger sized cookies. Get a good mix of chocolate—and feel free to use a mix of white/milk/dark, or varying levels of dark. If you’ve got leftover bars of chocolate, this is also a good opportunity to use it up!

/add salt, baking soda, baking powder, sugars, and vanilla bean powder to the mixer bowl, and mix well to combine, and then beat on 4-5 speed until fluffy (3-5 min, depending on temperature, when it’s pale and starts to look less grainy. If this is taking longer, the ingredients are too cold. If it’s soupy, stick it all back in the fridge for a bit.)

/add egg and vanilla extract and beat for another 3-5 min, until fluffy and thick, and sticking to the center of the beater attachment in clumps.

/add the toasted milk powder and half of the flour and mix lightly, and then the other half, followed by the chocolate.

At this point, I like to let the dough rest for 24-72 hours before baking. Scoop with whatever sized scoop you have, top with flaky salt, add another chunk of chocolate for good measure, get your oven up to 350F, and bake on parchment paper for 12-16 minutes, depending on the size of your cookie, and how crunchy/gooey you want it. Start generous with spacing till you know how they’ll behave in your oven. If you’ve messed up on temperature anywhere, and your cookies spread too much, simply use two butter knives to push them back into shape right as you take them out of the oven. NOBODY WILL KNOW.

Extra credit: Add a marshmallow or two to the center of each ball of dough, and close it back up very carefully not to let any mallow show. Firmly press a chunk/feve of chocolate on top, sprinkle with sea salt, and set the cookies apart a bit further than you normally would. Push them together with the butter knives when they’re out of the oven. Never make normal cookies again, unless you’re trying to hide this terrible technique in front of friends.