Directions: |
Directions:Add the butter to the bowl of a stand mixer and beat with the paddle attachment until it turns pale and fluffy, about 3 minutes.
Remove the bowl from the mixer and, using a fine-mesh sieve, sift the flour, custard powder, confectioners’ sugar, and espresso powder on top of the butter.
Return to the mixer and mix on low speed until the mixture begins to resemble cookie crumbs. Scrape the sides of the bowl down with a bowl scraper or rubber spatula.
Add the milk and vanilla and mix on medium speed until you get a smooth dough, about 1 minute.
Add the chocolate chips and mix on medium speed for about 30 seconds until evenly distributed. Stir in by hand the sprinkles, if using. Scrape down the sides of the bowl, and transfer the dough to a sheet of parchment paper or a container. Refrigerate for at least 1 hour.
Divide the dough by weight into 20 equal pieces. Shape each into a 2-inch (5-centimeter) disk.
To bake the cookies, heat oven to 350°F (180°C).
Line two baking sheets with parchment paper and add the cookies, each about 1 inch (2.5 centimeters) apart. The cookies will not spread during baking.
Bake for 15 to 25 minutes, until the edges start to turn golden brown, swapping the baking sheets between the racks and rotating them halfway through during baking.
Let the cookies cool on the baking sheets for about 5 minutes, then carefully transfer them to a wire rack to cool completely. Store the cooled cookies in an airtight container for up to 1 week. |
Personal
Notes: |
Personal
Notes: To bake later, freeze portioned cookie dough balls on a silicone lined cookie sheet for 2 to 3 hours until solid. Transfer the dough balls to an airtight container. Label with cooking instructions. Store for up to 3 months. Bake as many cookies as desired, allowing 1 to 2 minutes extra.
Swap in ½ cup (70 grams) of cornstarch in place of the ½ cup (70 grams) of custard powder. Do not use Jell-O pudding mix. This recipe was created using bird's Custard Powder which is a total different product. It is possible that you will find another brand, but compare the ingredients first. Just add an additional 1 ½ to 2 teaspoons of vanilla extract.
|
This recipe for Meltaway Chocolate Chip Cookies is from