THE BEST CHOCOLATE CHIP COOKIES EVER
Chef Vanessa Musi [email protected] www.vanessamusi.com https://www.instagram.com/chefvanessamusi/ Makes: 20 large cookies (you can make ½ recipe) Ingredients: 2 cups whole spelt flour such as Bobs Red Mill ½ teaspoon baking soda 1 cup (2 sticks) unsalted European style butter, room temp 225 grams 2 cups Stir Sweetener (www.stirsweetener.com) or sub for coconut sugar 1 teaspoon salt 2 teaspoons pure vanilla extract 2 large eggs 2 cups 70 % chocolate such as Guittard chopped into chunks Pinch of Maldon Salt to sprinkle on every cookie before baking METHOD: Preheat oven to 345 F degrees. In the mixer with a paddle cream butter with Stir until well combined (about 2 min). Add the vanilla and eggs and mix until incorporated. Combine dry ingredients: flour, baking soda, and salt in a separate bowl. Whisk together until blended. Add the flour mixture to the butter mixture on low until blended. Add in chocolate chunks and mix. Shape cookies with a #24 scoop. Drop onto a cookie sheet lined with a silpat. Bake 7-8 min for chewy cookies, 9-10 min for crisp cookies. Remove from oven and cool for 1 min on cookie sheet. Remove to wire cooling racks to cool completely. |