
DARK & MILK CHOCOLATE CHIP COOKIES
INGREDIENTS
2/3 cup (150g) dark brown sugar
INSTRUCTIONS
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In the bowl of a stand mixer, combine the first five ingredients.
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Using the paddle attachment, mix the ingredients together on low speed for 30 seconds, then increase to medium speed.
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Paddle for 2 more minutes. Then scrape the bowl with a spatula. Return to medium speed for 1 more minute. The mixture should be light and fluffy.
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Add the eggs and paddle on medium speed for 3 more minutes scraping the bowl down again if needed.
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Sift the all pupose flour and baking soda together. Add to the dough. Then on low speed, paddle the mixture until a soft dough forms.
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Add in the Milk Chocolate Chips and Dark Chocolate Chips and paddle until the mixture is well combined.
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Portion the cookie dough with a cookie scoop. For each cookie, make sure the scoop is clean by placing it in a container full of hot water.
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Scoop all the cookies into a plastic container. Chill the scooped cookie dough for at least one hour, or up to one week. You can freeze scooped cookie dough for up to one month.
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When ready to bake, preheat the oven to 350°F (176°C). On a parchment-lined sheet pan, place the scooped cookie dough, leaving a diameter of three times the size of the scoop to allow enough space for them to spread while baking.
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Press down lightly on each to flatten slightly, and place a couple of flakes of Maldon salt on top of each.
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Bake for 10-14 minutes, rotating half-way through and remove from oven once the cookies are golden brown on the edges but still soft in the middle.
VARIATIONS
Use all Dark Chocolate Chips 60% or all Milk Chocolate Chips.
Add 8 3/4 ounces (250g) of your favorite chopped, toasted nuts.
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