CRISPY CHEWY CHOCOLATE CHIP COOKIES

Malzemeler

12 g (4 teaspoons) milk powder*

20 g (1 ½ tablespoon) brown sugar, light or dark

1 teaspoon kosher salt

113 g (½ cup) unsalted butter, cut into large 1-inch chunks

200 g (1 ⅔ cups) powdered sugar, unsifted

1 large (50 g) egg, room temperature

1 large (20 g) egg yolk, room temperature

22 g (1 ½ tablespoons) water (warm from the tap)

10 g (2 teaspoons) vanilla extract

150 g (1 ¼ cups) all-purpose flour, bleached or unbleached

160 g (5 ½ ounces) semi-sweet chocolate chips**

Yöntemler

Prep the pans and oven.

Arrange a rack in the middle of your oven and preheat to 375 °F/190 °C.Place a silicone baking mat on top of two cookie sheets. (If you have only one sheet, prepare two pieces of parchment or silicone for the cookie dough, as the dough needs to be scooped immediately after mixing to preserve the crackly top. You can then slide the paper/mat onto the cookie sheet to bake each batch.)

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 parchment paper lined trays (or sheets of silicone) about 1-2 inches apart. 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 topped each cookie with a small sprinkle of Maldon Sea Salt Flakes -- optional.

Bake each tray for about 13 minutes, rotating the tray at 6-7 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.

Notlar

https://www.sugarologie.com/recipes/crispy-chewy-chocolate-chip-cookies?print=true

Adriana's Notes

*You can use nonfat, whole milk, or buttermilk powders in this cookie.

**Chocolate chips are great because they limit the overall spread of this cookie. The heat-stable fats (rather than cocoa butter) prevent the cookies from spreading too thin. I use a combination of 62% Cacao and 70% Cacao.

MY NOTE:

Be extra careful with the parchment paper on the cookie sheets coming out of the oven. It's been known to slide off and onto the floor, destroying a dozen cookies in a single hot, chocolate, doughy mess.