Ingrédients pour Salted Chocolate Chip Cookies
- Cake Flour
- Bread Flour
- 8g baking soda
- 4g baking powder
- Kosher Salt
- Unsalted Butter
- Light Brown Sugar
- Granulated Sugar
- 2 large eggs
- Pure Vanilla Extract
- Bittersweet Chocolate Chips
- 4g fine sea salt + extra for sprinkling
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Comment préparer Salted Chocolate Chip Cookies
- Whisk together 250g all-purpose flour, 125g bread flour, 8g baking soda, 4g baking powder, and 4g fine sea salt in a medium bowl. Set aside.
- In a large bowl, cream together 225g unsalted butter, 170g granulated sugar, and 100g packed brown sugar using a stand mixer fitted with a paddle attachment until light and fluffy (about 5 minutes).
- Beat in 2 large eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons pure vanilla extract.
- Reduce mixer speed to low. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 300g chocolate chips (semi-sweet or dark chocolate preferred).
- Press plastic wrap directly onto the dough surface and chill for at least 24 hours (up to 72 hours).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop 2-ounce mounds of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Sprinkle each cookie lightly with Murray River Australian flake salt.
- Bake for 18-20 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm with milk for the ultimate indulgence!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
83g
Fat
69g
Carbs
14g
