Recipes Chocolate Cookie There are lots of them and even here in PratoFundo, right? I ended up coming across another version that is based on the original preparation recipe: Cookie de Chocolate Americano: Chocolate Chip Cookies.
I really like a website called American’s Test Kitchen which is a company that produces a lot of content (much of it paid), but also has free content like their YouTube channel. And there’s a series with one of their editors, Andwhich has the feel that I really like: explains food with science.
They did an episode about Cookies and I had to make the recipe too: Chocolate Chip Cookies | What’s Eating Dan?
Change the proportion of sugarsof the eggs it’s at butter used is a little different too. The result is a cookie with a more intense depth of flavors, crispy on the sides and more soft in the center.
The recipe uses Burnt Butter In its preparation, in the preparation method there are instructions on how it is made. If you want to know more details, there’s a post just for it: How to make Burnt Butter.
To do it here I adapted it too. I changed the dark brown sugar by Brown sugar. It is worth mentioning: although substitution is possible in some recipes, Dark Brown Sugar is not Brown Sugar. They are different sugars.
A curiosity: the American chocolate cookie that we know and that became famous is a recipe that comes with the chocolate chips (chocolate drops) gives mark Toll House which is from Nestlé. But to do so, they had to convince the creator of the recipe, Ruth Graves Wakefield.
Ruth was a chef in the 30s and 40s and a businesswoman, she had the Toll House Inn. The cookie’s popularity in the US has a history A little sad, it was during the 2nd World War. Soldiers serving in Europe asked their families to send them cookies. Then, demand for the recipe increased.
Until Ruth made an agreement with Andrew Nestlé (from Nestlé) to have the rights to the recipe. The negotiation was that Ruth would have lifetime supply of chocolatebut we’re not really sure about that.
Then, YOUR COOKIE SHINES? 😉
American Chocolate Cookies
Makes: 19 units
- 200 g butter without salt (see note)
- 100 g crystal Sugar
- 150 g Brown sugar
- 6 g refined salt (about 1 tsp)
- 1 ovo
- 1 egg yolk
- 5 mL vanilla extract (or 1-2 mL essence)
- 250 g wheat flour
- 3 g sodium bicarbonate
- 150 g milk chocolate (mini drops)
- 100 g semisweet chocolate (normal drops)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a large pan, cook the butter until golden, to make golden-burnt butter (beurre noisette). It will bubble for 3-4 minutes and then stop.
- Transfer to a clean container that can withstand temperature (it will be very hot), let it cool down. But it should still be liquid.
- In the same bowl of cold butter, add sugar, salt, egg and yolk, and vanilla. Mix with a whisk (wire whisk) for 30 seconds and let it rest for 3 minutes. Repeat two more times.
- Add flour and bicarbonate, mix well to combine.
- Add the chocolate and mix well.
- Separate the dough into small portions of 45-50g, you can use a scoop spoon for this.
- Heat the oven to 180°C.
- It can be baked right after making it or freeze and bake later. I prefer to bake it frozen the next day.
- Line a baking sheet with parchment paper, and place 4-6 cookies on it. Leave plenty of space as they flatten.
- Bake at 180°C for 14-15 minutes or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet.
- Butter: can be replaced by culinary margarineIf you do this, skip the butter burning step. Just melt the margarine. But the flavor will be different. If you have to make this change, I suggest you try to use at least 100g of butter and burn this 100g, the flavor will be better.
