EDR Chocolate Chip Cookies
8 tbsp unsalted European butter (Plugra), softened but still cool
¾ cup firmly packed dark brown sugar
½ cup plus 1 tablespoon granulated sugar
1 tsp Tahitian Vanilla
1 tsp kosher salt
1 large egg
1 ¼ cups + 2 tbsp flour (Bob's Red Mill)
½ tsp baking soda
¼ tsp baking powder
8 oz chocolate chips (Ghirardelli Premium Baking Chips - semi sweet) (1 1/2 cup)
Directions: Bring the butter to room temperature and then cream together the butter, dark brown, and granulated sugar. About 1-2 minutes.) Add the vanilla, salt, and egg (roughly room temperature) to the mixture and combine. Sift flour, baking soda and baking powder into bowl. Take the flour mixture and combine with eggs & sugar mixture. Test the mixture by pinching the dough and add flour if the dough is not thick enough (you'll get the hang of this after a few batches). Add to chocolate chips to cookie dough and combine.
Shape cookies using an ice cream scoop (think golf ball size or slightly larger). Convection bake at 340 degrees for about 8 minutes then rotate the cookie sheet in the oven. Check cookies and continue cooking for longer if necessary usually 4 more minutes — depends on the size of the cookie and your particular oven). Let cookies cool on cookie sheet for 20 minutes.
Recipe Owner: Lee Bennett, EDR Project Phasing Executive
Recipe Contributor: Cathy Cleek
8 tbsp unsalted European butter (Plugra), softened but still cool
¾ cup firmly packed dark brown sugar
½ cup plus 1 tablespoon granulated sugar
1 tsp Tahitian Vanilla
1 tsp kosher salt
1 large egg
1 ¼ cups + 2 tbsp flour (Bob's Red Mill)
½ tsp baking soda
¼ tsp baking powder
8 oz chocolate chips (Ghirardelli Premium Baking Chips - semi sweet) (1 1/2 cup)
Directions: Bring the butter to room temperature and then cream together the butter, dark brown, and granulated sugar. About 1-2 minutes.) Add the vanilla, salt, and egg (roughly room temperature) to the mixture and combine. Sift flour, baking soda and baking powder into bowl. Take the flour mixture and combine with eggs & sugar mixture. Test the mixture by pinching the dough and add flour if the dough is not thick enough (you'll get the hang of this after a few batches). Add to chocolate chips to cookie dough and combine.
Shape cookies using an ice cream scoop (think golf ball size or slightly larger). Convection bake at 340 degrees for about 8 minutes then rotate the cookie sheet in the oven. Check cookies and continue cooking for longer if necessary usually 4 more minutes — depends on the size of the cookie and your particular oven). Let cookies cool on cookie sheet for 20 minutes.
Recipe Owner: Lee Bennett, EDR Project Phasing Executive
Recipe Contributor: Cathy Cleek
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