| Ingredient | Method |
| 198g all-purpose flour (careful not to overmeasure) 21g cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 115g unsalted butter, softened to room temperature. 150g light brown sugar 50g granulated sugar 1 A egg, at room temperature 1 tbsp (15ml) milk 1 teaspoons vanilla extract 1 tsp red food coloring 1/2 tsp white vinegar 1.5 cups semi-sweet chocolate chips | 1. Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside. 2. Beat the butter on high speed until creamy, about 1 minute. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, white vinegar and vanilla extract 3. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. On low speed, beat in the chocolate chips. The dough will be sticky. 4. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (and up to 4-5 days-- make sure you let the cookie dough sit out at room temperature for about 45 minutes before baking if chilling for more than 1 day.). Chilling is mandatory. 5. Preheat oven to 180C degrees. Line two large baking sheets with parchment paper. Set aside. 6. Scoop 1.5 Tablespoons of dough and mold into a ball. Bake each batch for 2 minutes. The cookies may have only spread slightly, that is ok. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips into the tops of the warm cookies (as explained in the post) - that's optional and only for looks. 7. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 7 days. *make 36 cookies |
No comments:
Post a Comment