Bilal’s Dark Chocolate Chip Cookies
Ingredients
- 2 sticks Unsalted Butter
- 2-3 tbsp Ice-Cold Water
- 360 g All-Purpose Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 190 g Dark Brown Sugar
- 80 g White Sugar
- 2 tsp Vanilla Extract
- 1 tsp Instant Coffee Powder
- 1 Whole Egg
- 1 Egg yolk
- 120 g Dark Chocolate Chips e.g., Ghirardelli OR 100g chopped dark chocolate bar
- Sea Salt optional
Steps
- In a medium saucepan, brown butter over medium heat. Stir constantly to prevent burning. In 6-10 minutes the butter boils will develop a nutty aroma and brown solids will settle at the bottom.
- Immediately pour the browned butter into a liquid measuring cup to stop the cooking. Add ice-cold water until the total volume reaches 1 cup. Refrigerate for 10–15 minutes, or until the butter reaches room temperature.
- Dry ingredients: Sift together the flour, salt, and baking soda in a medium bowl. Set aside.
- Wet ingredients: In a large mixing bowl or stand mixer, combine the brown sugar, white sugar, vanilla extract, coffee powder, and cooled butter. Beat with an electric mixer until light and fluffy, about 2 minutes. Beat in the whole egg and the egg yolk until fully incorporated.
- Mix in the dry mixture to the wet ingredients in thirds. Fold in the chocolate.
- Transfer the dough onto plastic wrap and shape it into a log. Wrap tightly and refrigerate for at least 1 hour, preferably overnight.
- Slice the dough log into 1.4 oz pieces. Place them evenly on the baking sheet with parchment paper. DO NOT roll the dough balls.
- Bake for 12.5 minutes at 350°F (175°C).
- Remove cookies from the baking sheet IMMEDIATELY. Sprinkle sea salt on top if desired. Let them cool for a few minutes before serving.
Notes
- You must be precise with the time, ow the cookies will come out too hard to too soft.
- Sprinkling salt must be done as soon as cookies are removed from oven ow it won’t stick.
- Space cookies from each other when cooking.
- You can use electric mixer instead of stand mixer.
