Brookes cookies

It all started two years ago

It has always been my mission to make the BEST chocolate chip cookies ever. The kind that you hold onto and pass down to your grandkids. It all started with a recipe I used on repeat until one day I moved and the cookies never tasted the same. They suddenly tasted like flour and were constantly having an inconsistent texture. Perhaps it was the oven or maybe it was human error. Needless to say, I was devastated but determined to figure out how to fix these cookies. Over two years, I have experimented with dozens of recipes, methods etc. and have read so many blogs. With approval from friends and family, I have finally did it! I’ve created the BEST chocolate chip cookies. My advice to you is to consider the method to be just as important as the ingredients. Speaking of ingredients, I have created my own secret ingredient that isn’t listed below because well… that’s what a secret is. But you should definitely have fun with this and try to create your own secret ingredient. Best of luck! And feel free to reach out if you have any questions.

- Enjoy with a mug of cold milk

Ingredients:

• 280 Grams Flour

• 1 Tsp Baking Soda

• 1.5 tsp Cornstarch

• 1/2 tsp Salt

• 170 Grams Melted Butter

• 150 Grams Brown Sugar

• 1/2 Cup White Sugar

• 1 Large egg & one egg yolk (Room Temp)

• 2 tsp Vanilla Extract

• Bag of 60% Dark Chocolate chips

METHOD:

Mix The Dry Ingredients. In a bowl, combine your flour, baking soda, cornstarch and salt. Whisk until full incorporated.

• Butter & Sugar: In a separate mixing bowl, pour in your melted butter, white sugar & brown sugar. Whisk together until smooth.

• Eggs: Next you will add your eggs. Its very important that these are room temp. If you forgot to pull them out, put them in a bowl of warm water for 5 minutes. Once eggs are room temp, add your egg and egg yolk to your sugar mixture and whisk until combined. Do not over mix.

• Add your Vanilla to your sugar mixture

• Combine: Pour half of your dry ingredients into your sugar mixture and combine until creamy. Pour the remaining dry ingredients in until fully combined.

• Add Chocolate Chips. You may notice that your dough looks greasy and the chocolate chips wont stick. This is due to the melted butter and is a good sign.

• Refrigerate for a minimum of 2 hours. Once it’s time, take your dough out and let sit out for 20 minutes. Preheat your oven to 375 and scoop 1" balls onto parchment paper. Bake for ten minutes. For reference you want them to look a little gooey and not completely gold brown. After ten minutes, pull them out and do one slam on the counter with the tray to give them the flattened chewy look. Sprinkle with a little salt. After one minute on baking sheet, transfer to cooling rack

NOTES:

• I highly suggest Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips

• Melt your butter before starting the process so you can give it time to sit out at room temp.