*DARK CHOCOLATE CHIP COOKIE Recipe
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Category: |
Category: |
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Connor Lehman Special |
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Ingredients: |
Ingredients: g=grams Set your scales to grams instead of oz or lbs
230 g cake flour (pastry flour will work)
275 g unbleached all-purpose flour
5 g kosher salt
8 g corn starch
6 g baking soda
280 g unsalted butter softened to room temp
285 g light brown sugar
115 g white granulated sugar
2 eggs
+3 egg yolks
450 g 70% dark chocolate broken/cut into large chunks
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Directions: |
Directions:Using a medium mixing bowl, Sift, flours, and all dry ingredients together.
In a large stainless mixing bowl or mixmaster, cream softened butter with brown and white sugar.
Add the 2 eggs and 3 egg yolks, cream into butter and sugar mixture.
The mixture will be tacky.
Carefully stir in dark chocolate chunks.
*Chill dough for 2 hours min. Do not skip this step. The dough will be hard.
Roll into 6 ounce balls.
Bake on a cookie sheet lined with parchment paper, no need to spray.
*only bake a few cookies at once and place them far apart. this recipe only makes less than a dozen cookies
Bake in a 425º preheated oven on a center rack for 10-13 minutes depending on your oven. DO NOT OVERBAKE. Let cookies cool for several minutes before removing as they will continue to cook a bit. |
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Number Of
Servings: |
Number Of
Servings:10 -12 cookies |
Preparation
Time: |
Preparation
Time:2-3 hours before you can eat |
Personal
Notes: |
Personal
Notes: You must stick to the recipe. *Note this recipe does not have vanilla in it. I am not sure why, but I did not want to mess it up. I followed the recipe exactly, however I might try a bit of vanilla next time. Surprisingly they were good without it.
Refrigeration is very important. I somewhat add one more step. After the dough has fully chilled, I weigh out each ball of dough to 6 oz, then seal each ball in saran wrap, putting back in the refrigerator until fully chilled and the balls will reharden & maintain their shape. once they have rehardened, I put all of the balls into a large zip lock bag. This makes it easy to have a warm cookie at any time you want to bake one or two. The dough keeps this way for a couple of weeks. They best while warm. I often only eat 1/2 a cookie at once. Delicious warm or warmed up with vanilla ice cream. If I make a couple I like to put each cookie in an individual paper snack or sandwich bag, like the kind from a bakery. I found them in the section with the parchment paper, bags etc.
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