Chocolate Chip Cookies

Description

This recipe will give you around 10 big, thick/high cookies with a soft new yorkian style texture, but with the addition of the interesting flavor, and the crunchy and fuzzy texture from the muesli (seeds/oats/dried fruits) included in the dough.

TO DO: Add images

Ingredients

• 200g white flour
• 200g muesli/oats
• 60g sugar
• 40g golden raisins
• 10g baking powder
• 160g butter
• 2 eggs (~100g)
• 80g chocolate chips
• 6g vanilla extract
• Pinch of salt (if using unsalted butter)

Method

1. Mix the dry ingredients.
   Make a well in the center to add the liquids later.

2. Brown the butter.
   Brown the butter on medium heat (160°C). Avoid heating it too much to prevent splattering, but ensure it's not too low to cook it properly.

   As the butter melts, it will separate into liquid butter and milk solids. Stir continuously for even cooking.

   The color of the butter can be misleading, especially in dark pans. Cook it until it releases a nutty aroma (if using salted butter, this typically happens when it starts to foam), this usually takes between 5 to 10 minutes.

   After removing the heat, let it chill till warm or room temperature.

   When adding the butter to the mixture, don’t filter out the milk solids—they contribute to the nutty butter flavor.

3. Combine the eggs and vanilla extract.
   Mix until the mixture is uniform and any clumps are minimal.

4. Form the dough.
   Mix the dry and wet ingredients together to form a cohesive dough ball.

5. Divide the dough.
   Separate the dough into 8–12 smaller balls (100g each).

6. Chill the cookie dough.
   Cool the dough in plastic containers inside the freezer.

7. Prepare for baking.
   Preheat the oven and place the cookie dough balls on a baking tray lined with parchment paper.

8. Bake the cookies.
   Bake at medium heat (220°C) for about 25 minutes.

   Rotate the tray halfway through for an even bake.

   Remove the tray when the cookies are light brown in color.

   In dark trays the high conduction heat can burn the cookies from below, in this situation remove the cookies right after they start changing color or use a silicon mat instead of parchment paper.

Pairings

• Foamed unsweetened warm (50°C) whole milk