chocolate chocolate chocolate chip cookies

Making:

Chocolate chocolate chocolate chip cookies!

24 servings prepared

Here's what I have:

315 g Gluten free all-purpose flour

*This mix contains Xanthan gum

1 tsp Baking soda

1/2 tsp Kosher salt

164 g Light brown sugar

150 g Granulated sugar

11.5 oz Chocolate chips

32 g cup baking chocolate powder

2 Large eggs

2 tsp Pure vanilla extract

112 g Butter

Preparation:

The dry ingredients for all mixed together using a whisk until everything was well blended. This was set aside. Half of the butter was melted and then whisked together with the other half of the butter until it had a creamy consistency. The eggs and vanilla extract were added in next and mixed until everything was well Incorporated.

Using a hand mixer on medium speed the flour mix was added to the wet mix in tbsp increments until it was completely Blended. Last chocolate morsels were added and folded into the dough mix.

The cookies were weighed up at 1.8 ounces per dough ball. The last four have a little bit more per ball. Most of the dough was chilled in the refrigerator overnight.

Four of them were placed in the freezer for 12 minutes to prep for a test bake. After 12 minutes using a smaller convection oven preheated to 325 degrees one of the dough balls was baked for 10 minutes. The other three remaining dough balls were placed in the refrigerator.

The plate!

The initial bake test came out like a brownie. It had a good crust on it and was completely chewy on the inside. I baked a second cookie in the morning.

Next I have the overnight chilled and baked cookie. The consistency was similar only the crust was a little bit more crunchy here. It still retained its chewy gooey-ness. I added a marshmallow to the middle of this one. With the addition of nuts this could be a really good Rocky Road cookie.

The cookies were baked at 325° for 10 minutes in a small counter top oven and then cooled.

- Kris

Comments

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