Chocolate Chip Cookies 3

•  168 gms (3/4 cup) unsalted butter
• Place the butter in sauce pan and melt it on a low heat.
• Keep stirring and scrape the butter from the sides and bottom.
• Keep doing it until the butter turns into golden brown.
• Remove from heat and let it cool until warm

• 212 gms (1 cup) light brown sugar
• 1/4 cup sugar
• In a large mixing bowl combine the golden brown butter, light brown sugar and granulated sugar.
• Use a spatula to mix well.

• 1 large egg 
• 1 large egg yolk
• 1 tbsp vanilla essence
• Add the eggs (room temperature) into the mix.
• Add the essence and mix well.

• 1 3/4 cup (220g) flour
• 3/4 tsp baking soda
• Sieve in the flour, baking soda and a pinch of salt.
• Mix until the dough should be soft but not sticky. 
• Do not over mix it.

• 1 1/4 cup (212g) chocolate chips
• Add it to the dough evenly. 
• Cover and keep it in the refrigerator for more than a hour.

• Remove from the fridge. 

• Preheat the oven at 175C  for 10 minute.

• Scoop the batter with medium ice cream scoop into a baking tray.

• Bake for 10 to 12 minutes or until the cookies have puffed up with the edges are lightly golden brown.

Enjoy baking

S

I usually  make cashew macaroons with the left over egg white.

Recipe source :https://bromabakery.com/best-chocolate-chip-cookies/