*American Chocolate Chip Cookies Recipe
Yield: 8
Tools: 15cm diameter or larger saucepan, spatula, mesh strainer
Ingredients: 120 g unsalted butter, 55 g white sugar, 110 g brown sugar, 1 g salt, 1 egg (50 g to 52 g),
2 g vanilla extract, 155 g gravity flour, 2 g baking soda,
120 g dark couverture chocolate (57% Kahlibaut),
a pinch of Maldon salt for topping (can be omitted) , some chopped chocolate chips for topping
Preparation.
- Cut the unsalted butter into cubes.
- Prepare all ingredients at room temperature.
- Prepare the dark couverture chocolate by chopping it into 1cm pieces.
(Kahlibut can be used directly)
Flavor Variation Tips
- To reduce the sweetness, use a high cacao content
couverture chocolate with a high cacao content (60-70%).
How to consume and store
- Room temperature 4-5 days
- 3 weeks frozen
How to make
1. Melt unsalted butter in a saucepan over medium heat.
2. When the butter is a deep brown color, remove from heat and place in an ice water bath to cool to about 50 degrees.
3. Add the white sugar, brown sugar, and salt and whisk to combine.
4. Add the eggs and vanilla extract and whisk to combine.
5. Sift in the gravy and baking soda and beat until the flour is 80% gone.
and mix with a spatula until 80% of the flour is gone.
6. Add the dark bittersweet chocolate and mix evenly until no streaks are visible.
7. Place the dough in a ziplock bag and refrigerate for at least 1 hour to 24 hours.
Tip. After resting, preheat the oven to 190 degrees for 15 minutes.
8. Divide the dough into 8 portions (approximately 75 grams each), flatten into balls, and pan on a griddle.
Tip. Space them well apart as this is a dough that spreads sideways.
Press the tops flat for a better shape.
9. Place in the preheated oven and bake at 180 degrees for about 14 minutes.
Tip. If the cookies are lightly colored, or if the dough is sticking when you gently lift it.
or if the dough is sticking when you lift it, increase the baking time.
10. Sprinkle with Maldon salt and place on a cooling rack to cool completely.
Tip: Let the cookies cool slightly before transferring them to a cooling rack to prevent them from losing their shape.