Kate has become quite the baker. These are her signature chocolate chip cookies. The pan banging method creates the perfect texture.
INGREDIENTS:
1/2 cup white sugar
3/4 cup plus 2 tablespoons packed dark brown sugar
1/2 cup unsalted butter, melted
1/2 tsp. kosher salt
1 whole egg
1 egg yolk
2 tsp. vanilla extract
1-1/2 cup all purpose flour
1/2 tsp. baking soda
7 oz. dark chocolate (60-70 percent cacao)
1/2 cup white sugar
3/4 cup plus 2 tablespoons packed dark brown sugar
1/2 cup unsalted butter, melted
1/2 tsp. kosher salt
1 whole egg
1 egg yolk
2 tsp. vanilla extract
1-1/2 cup all purpose flour
1/2 tsp. baking soda
7 oz. dark chocolate (60-70 percent cacao)
INSTRUCTIONS:
Preheat oven to 350 degrees.
Whisk together flour, salt, baking soda to combine thoroughly.
Rough chop the chocolate bar.
Melt butter.
Using a stand mixer with a paddle attachment, add in brown sugar and white sugar. Start on low to thoroughly combine. Add in melted butter. Once combined, add whole egg, increase speed to medium-low and add the egg yolk. Then add vanilla extract. Then increase to medium speed. Add flour mixture in (or fold it in). Next, fold in the chocolate chunks, making sure they are evenly dispersed. Cover dough itself with plastic wrap and put in refrigerator to chill for 30-45 minutes
and up to one day.
Preheat oven to 350 degrees.
Whisk together flour, salt, baking soda to combine thoroughly.
Rough chop the chocolate bar.
Melt butter.
Using a stand mixer with a paddle attachment, add in brown sugar and white sugar. Start on low to thoroughly combine. Add in melted butter. Once combined, add whole egg, increase speed to medium-low and add the egg yolk. Then add vanilla extract. Then increase to medium speed. Add flour mixture in (or fold it in). Next, fold in the chocolate chunks, making sure they are evenly dispersed. Cover dough itself with plastic wrap and put in refrigerator to chill for 30-45 minutes
and up to one day.
Line cookie sheets with parchment paper. Use an ice cream scoop to make 4 large cookies per cookie sheet. Or use cookie scoop and make smaller cookies (6-8 per cookie sheet). Ensure significant spacing (several inches) between cookies. Bake for 12-15 min for large cookies, or 8-10 min for smaller cookies.
COOKIE HACK:
Pick up pans by one inch and drop them back down on the cookie grates at 6 minutes and then at 8 or 9 minutes into baking. This makes a chewier and more dense cookie with a ripple effect.
Pick up pans by one inch and drop them back down on the cookie grates at 6 minutes and then at 8 or 9 minutes into baking. This makes a chewier and more dense cookie with a ripple effect.