Source: Google
Servings: About 4 dozen mini cookies
Equipment List
Amount Equipment
1 Stand or Electric Hand Mixer
1 Measuring Cups & Spoons
1 Large Mixing Bowl
1 Medium Mixing Bowl
1 Whisk or Fork
1 Wooden Spoon or Rubber Spatula
1-2 Baking Sheet
1-2 Parchment Paper or Silicone Baking Mat
Ingredients
1 cup (227g) Unsalted Butter, room temperature
⅔ cup (150g) Brown Sugar
¼ cup +2 Tbsp (75g) Granulated Sugar
1 (50g) Large Egg, room temperature
2 teaspoons (8g) Vanilla Extract
2 ½ cups (300g) All Purpose Flour
1 teaspoon (5g) Baking Powder
½ teaspoon (3g) Salt
1 cup (175g) Mini Semi Sweet Chocolate Chips
Optional Fleur de Sel (for garnish)
Method
- In a large bowl, cream the butter, brown sugar, granulated sugar, and salt together until fluffy, 1 minute.
- Add the egg and vanilla extract to the mixer and mix well.
- In a medium mixing bowl, whisk together the all purpose flour and baking powder.
- Gently fold the dry ingredients into the wet ingredients until just combined then fold in chocolate chips
- Roll dough into logs about 1 inch in diameter, wrap with parchment paper or plastic wrap and chill overnight.
- Preheat the oven to 375°F.
- Remove the cookie dough from the refrigerator and cut into quarter inch thick coins, garnish with Fleur de Sel, and bake for 7-9 minutes until slightly golden brown.
- Let cool on the baking sheet for 2 minutes, then remove to a wire rack to cool completely or enjoy warm!
- Share back your photos at go/sfoleftcoastcookie-share for a chance to win a SFO swag pack!