Homemade chocolate chip cookies made with semi-sweet and dark chocolate chips. Add brown butter and you'll remember these cookies forevner.
Servings 45-50 two inch cookies
1 1/2cupsof bread flour
1 1/2cupsof all-purpose flour
1teaspoonof baking soda
8ouncesof unsalted butter
1/2cupof granulated sugar
1cupof dark brown sugar
1teaspoonof expresso powder
1 1/2teaspoonof vanilla extract
6ouncesof semi-sweet chocolate chips
6ouncesof dark chocolate chips
Begin by browning the butter and let it come to room temperature.
Sift the bread, all-purpose flour, salt and baking soda and set aside.
Place the dark brown sugar and granulated sugar in a bowl.
Add the vanilla, the expresso powder, and the brown butter and mix it. You need to mix it for several minutes until it forms a dough. It will take a few minutes but it's important that the brown butter is room temp when you mix it. If the brown butter is warm it will make the dough greasy and your cookies won't turn out.
Once the dough is mixed, add the eggs and mix well.
Add the flour and mix.
Now add the chocolate.
Scoop dough balls onto a baking sheet, cover them in plastic wrap, and place them in the freezer for at least an hour. I like to leave mine in he freezer overnight.