Chocolate Chip Cookies I Recipe by Ricardo
Chocolate Chip Cookies I Cooking Instructions 1 hour plus refrigeration time 1 Sift flours, baking soda, baking powder and salt into a bowl. Set aside. 2 Place about 2/3 of butter in a skillet, melt and lightly brown the butter. Pour browned butter over cold butter in mixing bowl and mix until cold butter is melted. 3 Mix in sugars. Add eggs one by one, mixing well after each addition. Mix in vanilla. Mix thoroughly, then allow to sit for 3 minutes. Mix 30 seconds, then repeat twice. 4 Add dry ingredients and mix at low speed until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. 5 Cover in plastic and refrigerate for 24 to 36 hours. 6 When ready to bake, leave dough at room temperature for one or two hours. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. 7 Place mounds on baking sheet and press to lightly flatten onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 13 minutes. 8 Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm or at room temperature. 1 Sift flours, baking soda, baking powder and salt into a bowl. Set aside. 1 Sift flours, baking soda, baking powder and salt into a bowl. Set aside. 2 Place about 2/3 of butter in a skillet, melt and lightly brown the butter. Pour browned butter over cold butter in mixing bowl and mix until cold butter is melted. 2 Place about 2/3 of butter in a skillet, melt and lightly brown the butter. Pour browned butter over cold butter in mixing bowl and mix until cold butter is melted. 3 Mix in sugars. Add eggs one by one, mixing well after each addition. Mix in vanilla. Mix thoroughly, then allow to sit for 3 minutes. Mix 30 seconds, then repeat twice. 3 Mix in sugars. Add eggs one by one, mixing well after each addition. Mix in vanilla. Mix thoroughly, then allow to sit for 3 minutes. Mix 30 seconds, then repeat twice. 4 Add dry ingredients and mix at low speed until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. 4 Add dry ingredients and mix at low speed until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. 5 Cover in plastic and refrigerate for 24 to 36 hours. 5 Cover in plastic and refrigerate for 24 to 36 hours. 6 When ready to bake, leave dough at room temperature for one or two hours. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. 6 When ready to bake, leave dough at room temperature for one or two hours. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. 7 Place mounds on baking sheet and press to lightly flatten onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 13 minutes. 7 Place mounds on baking sheet and press to lightly flatten onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 13 minutes. 8 Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm or at room temperature. 8 Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm or at room temperature. 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