CRISPY CHEWY CHOCOLATE CHIP COOKIES

Ingredienti

12 Gm milk powder (nonfat, whole milk, or buttermilk)

20 Gm brown sugar, light or dark

1 teaspoon Diamond Crystal salt

113 Gm unsalted butter, cut into large 1-inch chunks

200 Gm powdered sugar, unsifted

1 large egg, room temperature

1 large egg yolk, room temperature

22 Gm water (warm from the tap)

10 Gm (2 tsp) vanilla extract

150 Gm all-purpose flour, bleached or unbleached

160 Gm semi-sweet chocolate chips

Istruzioni

Prep the pans and oven.

Arrange a rack in the middle of your oven and preheat to 375 °F.

Place a sheet of parchment paper or a silicone baking mat on top of two cookie sheets.

The dough needs to be scooped immediately after mixing to preserve the crackly top.

Brown the butter.

In a tiny bowl, sift the milk powder to remove clumps and set it aside for easy access.

Add the brown sugar and salt to another small heatproof bowl and set aside for the finished browned butter.

In a light-colored pan, melt the butter over medium heat. As it melts, a cream-colored foam will appear; if it sputters, lower the heat slightly to avoid splattering.

Stir with a wooden or silicone spatula, scraping the edges and bottom where the browned milk solids first form.

When the milk solids turn LIGHT brown, turn off the heat.

Sprinkle the milk powder over the butter and stir, pressing out any large lumps. You may need to reheat it briefly to fully toast the milk powder.

You’ll know it's done when the butter has deeply brown milk solids in the fat (it looks a little bit like sand in water). The foam may also be a toasty amber.

Immediately pour the browned butter into the heatproof bowl containing the brown sugar and salt, scraping in all the toasted milk solids.

PREPARE THE COOKIE DOUGH

In a large mixing bowl, whisk (manually or with a hand mixer) the powdered sugar, eggs, water, and vanilla extract until smooth and pale yellow for one minute.

Add the very warm browned butter mixture to the sugar-egg mixture and whisk for another 1-2 minutes.

Use a large spatula to stir the flour and then the chocolate chips.

Immediately scoop the dough.

To preserve the crackly tops, scoop all the dough and do not touch or manipulate it until the cookies are baked.

Use a #40 scoop (or 1 tablespoon measuring spoon) to portion the dough onto trays (or sheets of parchment/silicone) about 1-2 inches apart. My OXO medium scoop is a #40.

My large cookie sheet can hold 12 cookies. The dough will spread a bit once it’s on the tray, which is normal.

You can leave the portioned-out dough out to sit while other cookies are baking; this does not negatively affect the crackly tops.

If you have cookie dough leftover, portion it out onto another piece of parchment. (I usually have small scraps of parchment that I save and use for this purpose.)

Bake each tray for about 9 to 12 minutes. The cookies are done when they have a crackly surface.

The color of the cookie will be consistently tanned, but the edges may be slightly toasted. Also, the cookies will be irregular in shape but flat and uniformly puffy along its crackled surface. The sweet spot for my cookies baked this way is 10 minutes.

Allow them to cool on the tray for 1 minute before moving to a cooling rack. During this time, use an upside-down bowl or circle cookie cutter to make the cookies more circular (see my pics above).

Once the cookies have cooled, place them in an airtight container or bag to retain the little bit of moisture they have. They will get more crunchy along the perimeters and have a deeper, chewier texture as they sit. They have a softer chew when they are warm.

Note

https://www.sugarologie.com/recipes/crispy-chewy-chocolate-chip-cookies#recipes