Last friday i saw a video on youtube from joyofbaking.com about making chocolate chip cookies. In this recipe it was clearly said you can store the dough in a refridgerator or even in a freezer and back them later. I do buy chocolate chip cookies regularly. So i thought: “I’m gonna try this!”
I got the chocolate chips at a baker closeby. The nuts i got at the Marqt. The sugar i got at the supermarket. The flour, butter, eggs and baking soda i already had. I didn’t get any vanilla extract. To be honest, i forgot about them. But i don’t miss it too much.
260 grams all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
170 grams unsalted butter, at room temperature
90 grams powdered sugar
140 grams firmly packed light brown sugar
1 large egg at room temperature
250 grams semi-sweet or bittersweet chocolate chips
I made the dough this saturday. I baked eight, from 250 grams of dough. I got around one kilo all together, rolled three in plastic wrap and put those in the freezer.
Cut up the butter in small cubes and let it warm up till room temperature. Cream it shortly with a handmixer.
Weigh the sugar. Light brown sugar and powdered sugar. You can use crystal sugar of course, but the powdered sugar does give a slightly softer cookie.
For a couple of minutes you mix the butter and the sugar. Then you add the egg, also at room temperature.
The flour, baking soda and salt is mixed together.
The flour mixture is added to the butter, sugar and egg mixture.
The nuts are warmed in the oven at 180º C for around 6-7 minutes. Once they are cooled, you put them in a clean dish cloth and bang it with something like a rolling pin to break the nuts.
Add the chocolate chips and nuts to the dough. Get a wooden spoon to mix it all thoroughly together.
Put the dough on a scales and get out 250 grams each time, put it on the plastic wrap and roll it. Put three rolls in the freezer.
Warm up the oven till 165º C. From one roll make eight cookies. Put them on a baking paper which i put on a light rack. Next time i will use the solid baking tray. The cookies now are slightly dented at the bottom.
The finished cookies! These are baked for around 15 minutes. Next time i will go slightly shorter, 13 minutes. These cookies are still lovely, but slightly more crisp then i want them to be.
The original video!
My cookies are round rolled and smaller than the ones in the video. It’s all up to personal preference of course. Enjoy!