Directions: |
Directions:1. In a bowl of an electric mixer, combine butter and sugars. Beat until light and fluffy,
3-5 minutes.
2. Scrape down the sides of the bowl and add the eggs one at a time, mixing until
incorporated after each addition.
3. Add the vanilla and molasses, and mix until incorporated.
4. Scrape the sides of the bowl and add the flours, malted milk powder, salt, and
baking soda. Mix slowly at first and then mix to incorporate, 2 minutes.
5. Add the chocolate chips and mix briefly or mix in by hand. Cover the dough and
place it in the refrigerator for 24 hours.
6. Preheat oven to 350°F. Using a #40 cookie scoop (0.875 oz or 1.75 tbsp), place
cookies on parchment-lined baking sheets. Bake until the edges are golden brown
and the cookies are slightly domed, 12-14 minutes. Remove from oven and cool
on a pan for 5 minutes. Then finish cooling on a cooling rack. |
Personal
Notes: |
Personal
Notes: These aren't a run of the mill chocolate chip cookie! No, they're an ultimate version, which takes a bit of work, but is well worth the effort!
HERE ARE THE IMPORTANT STEPS:
First, to prevent a cookie from going flat, I split the flour between all-purpose and bread flour. Bread flour has high protein and gives the cookie more structure without being too firm.
Second, both brown and white granulated sugar is used. White granulated gives the right texture and brown gives all the flavor. The use of only brown sugar would cause the cookies to be too soft.
Third, this should be obvious, but only use real vanilla extract… and be prepared to use a lot. This is a large batch of dough and it needs vanilla.
Fourth, a little molasses goes a long way. The small addition of my favorite ingredient really increases the caramel-like flavor of the brown sugar.
Fifth, use malt powder. I’ll admit, this is an odd ingredient. Made of wheat, barley, and dry milk, malt powder adds a flavor that gives this recipe its “ultimate” status. These are now an adult cookie that kids will also love.
Sixth, use both semi-sweet and milk chocolate chips and a lot of them. We eat these cookies because of the chip, so don’t skimp on fake chocolate. Go for the good stuff!
Seventh, the dough must sit in the refrigerator for 24 hours. Trust me, this makes a huge difference. The flour becomes fully hydrated and the cookies bake completely different.
Last, the cookies need to be scooped into large rounds. The size should be a #40 cookie scoop (0.875 oz or 1.75 tbsp). This helps them dome just enough and spread just right. As they bake, they’ll dome slightly, but as they cool, they’ll fall down, creating the perfect cookie.
|
This recipe for The Ultimate Chocolate Chip Cookies is from