Supplies
Ingredients
Directions
1
WARNING: The dough has to chill for 12-24 hours (at least 2-4)!!
2
PREP THE BUTTER:
3
Using a small pot or skillet, brown 1 stick of butter over medium heat.
• Stir melted butter until brown flakes appear
• Use a stirring spatula to scrape it all from the sides
4
Cut the last stick of butter into tablespoons.
5
Transfer browned butter to a large bowl. Let cool for a few minutes then add the remaining stick of butter. Whisk well until mixture is smooth.
6
Whisk in the 2 TB of cream.
7
Wait until butter is room temperature.
• Uuse an ice bath bowl underneath to speed up the process while whisking
8
WET INGREDIENTS:
9
Add both sugars (1/2 cup regular and 1/2 cup brown) and whisk until smooth.
10
Then add in the 2 eggs and 1 TB of vanilla; whisk some more!
11
DRY INGREDIENTS:
12
In a separate bowl, add:
• 2 cups (260g) of flour
• 1 teaspoon of baking soda
• 2 teaspoons of salt
13
Stir dry ingredients then once well combined, carefully add to wet ingredients.
14
Fold in flour mixture then mix batter until you don’t see any bits of flour.
15
Weight out chocolate wafers, and chop them all in half. The flakes it creates are great for the mixture!
• Milk chocolate wafers (142g)
• Dark chocolate wafers (142g)
16
PREP:
17
Line a baking sheet that fits in the fridge with parchment paper.
18
Using an ice cream scooper, scoop the dough (1 scoop = 1 cookie). About 1/4 cup.
19
Cover with plastic wrap and place in fridge for 12 -24 hours. At least 2-4 hours!
20
Once you’re ready to bake cookies, take another lined baking sheet and add 6-8 cookies per sheet. If they are too close, they will melt into each other!
21
BAKE:
22
Preheat oven to 350.
23
Bake for 12 minutes, then rotate the pans on the shelves to make sure they bake evenly.
24
Cool and enjoy!
Notes
Cookies are about 2oz each.