With all the time at home I decided to do a little baking and came up with a new cookie recipe. I wanted to try my hand at exact and specific baking science measurements. This cookie recipe turned out chewy, flavorful and quite satisfying. Hubby LOVES them.
2 sticks unsalted butter
12 ounces bread flour (see notes)
1 teaspoon sea salt
1 teaspoon baking soda
2 ounces white sugar
8 ounces brown sugar (see notes)
1 LARGE egg
1 LARGE egg yolk
1 ounce WHOLE milk
1 1/2 teaspoons QUALITY vanilla
5 ounces semi-sweet mini chocolate chips
5 ounces golden raisins
2 ounces craisins
- Line cookie sheet with parchment paper and lightly spray with non-stick cooking spray.
- Melt butter and set aside to cool.
- Sift together the flour, baking soda and salt. Set aside.
- Whisk together the eggs, milk and vanilla.
- Pour butter into mixing bowl and add sugars, beating for 2 minutes until well incorporated.
- Reduce mixer speed and add egg mixture until thoroughly combined.
- Gradually add flour mixture until smooth, scraping down the sides. Chill dough for an hour before baking.
- Preheat oven to 375°.
- Using a cookie scoop scoop out portions onto prepared cookie sheets.
- Bake 12-13 minutes until golden.
- Let set 5 minutes before removing from the tray to cool.
- The main difference between bread flour and all–purpose flour is a matter of protein. Bread flour, which comes in white and whole wheat varieties, has a higher protein content than all–purpose, usually 11-13%. It’s called “bread flour” because most bread requires higher amounts of protein to produce lots of gluten.
- The darker the sugar, the chewier the cookie 😀