3 tsp cornflour/cornstarch , tightly pack and level the spoon measure
1/4 tsp baking powder
1/2 tsp baking soda / bi-carb , sifted if lumpy (don’t sub more baking powde)
1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
Wet ingredients:
1 tightly packed cup (200g) brown sugar (light brown sugar)
1/2 cup (100g) caster sugar / superfine super (sub regular/granulated)
1 large egg (55g / 2 oz in shell), at room temp
1 yolk from a large egg , at room temp
1 tsp vanilla extract
Choc chips:
1 1/2 cups (250g) dark chocolate chips / semi-sweet choc chips, plus extra for decorating
3/4 cup (150g) milk chocolate chips
Brown butter, cool, hand mix in sugar, then egg + vanilla. Mix in whisked Dry, adding choc towards end. Form 8 x 155g (1/2 cup) discs 3.75cm/1.5″ thick. Fridge 12 -24 hrs. Bake from fridge cold 4 at a time, 180°C/350°F (170°C fan) 17 min, top with more choc while hot if desired. Cool 20 min on tray, attack!
halfhalfling
It has never in my life occurred to me to add chocolate chips on the top after they come out of the oven, but that’s a good idea! I’ll have to give it a go.
sati_lotus
You can’t go wrong with Nagi’s recipes really.
Thanks for posting OP!
EaZyy-
Cooling for 20 minutes has got to be a joke. 2 minutes tops
5 Comments
Source: [Recipe Tin Eats](https://www.recipetineats.com/the-chocolate-chip-cookies-of-my-dreams/)
225g / 2 US sticks unsalted butter , cut into 1cm / 1/2″ cubes
Dry ingredients:
2 cups (300g) plain flour / all-purpose flour , spooned and levelled
3 tsp cornflour/cornstarch , tightly pack and level the spoon measure
1/4 tsp baking powder
1/2 tsp baking soda / bi-carb , sifted if lumpy (don’t sub more baking powde)
1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
Wet ingredients:
1 tightly packed cup (200g) brown sugar (light brown sugar)
1/2 cup (100g) caster sugar / superfine super (sub regular/granulated)
1 large egg (55g / 2 oz in shell), at room temp
1 yolk from a large egg , at room temp
1 tsp vanilla extract
Choc chips:
1 1/2 cups (250g) dark chocolate chips / semi-sweet choc chips, plus extra for decorating
3/4 cup (150g) milk chocolate chips
Brown butter, cool, hand mix in sugar, then egg + vanilla. Mix in whisked Dry, adding choc towards end. Form 8 x 155g (1/2 cup) discs 3.75cm/1.5″ thick. Fridge 12 -24 hrs. Bake from fridge cold 4 at a time, 180°C/350°F (170°C fan) 17 min, top with more choc while hot if desired. Cool 20 min on tray, attack!
It has never in my life occurred to me to add chocolate chips on the top after they come out of the oven, but that’s a good idea! I’ll have to give it a go.
You can’t go wrong with Nagi’s recipes really.
Thanks for posting OP!
Cooling for 20 minutes has got to be a joke. 2 minutes tops
Uuuugh I love Nagi!