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Chocolate Chip Cookies

David's Recipe, With Butter

Ingredients

450g (4 sticks) unsalted butter
560g all-purpose flour
6g baking soda
8g table salt (1t)
560g granulated sugar
34g molasses
4 large eggs
20mL vanilla extract
450g semi-sweet chocolate chips

Procedure

Brown all the butter in a saucepan, takes about 10 minutes on medium-high heat. Should be golden brown and nutty-smelling, but not burned. Whisk frequently as it browns. Remove from heat and set aside to cool.
Whisk together flour, baking soda, and salt in a large bowl.
Blend sugar with molasses using a pastry blender until homogeneous and declumped.
In an appropriate stand type mixer, mix sugar-molasses, eggs, vanilla extract, beating on medium-high until thick ribbons fall from the whisk when lifted, perhaps 5 minutes.
Test temperature of brown butter mixture, proceed only when it has dropped to less than 130F. Can use refrigerator to accelerate.
Add flour mixture and mix on medium speed only until incorporated.
Add chocolate chips and mix on low speed only until incorporated
Transfer dough to an airtight storage container and refrigerate overnight.
After overnight refrigeration, cut dough into 32 equal cubes, roll into balls. Freeze these for future use or bake immediately.
When ready to bake, oven 325F for about 16 minutes.

David's Recupe, With Coconut Oil

Ingredients

160g coconut oil
320g sugar
20g molasses
310g all-purpose flour
200g semi-sweet chocolate chips
2t vanilla extract
2 eggs
0.75t kosher salt
1t baking soda

Procedure

Preheat oven to 375F
Liquefy the coconut oil. We don't want it hot, just warm enough to be liquid (100F is fine).
Blend sugar with molasses using a pastry blender until homogeneous and declumped.
Combine liquid coconut oil, vanilla, eggs, and sugar-molasses. Whisk to combine.
Add flour, kosher salt, and baking soda. Stir until smooth (or keep mixing in mixer).
Add chocolate chips, stir until evenly distributed.
Make 3T scoops / balls
Bake 375F for 9-12 min. Cool on a wire rack.

Scott McNeill's Recipe, With Butter

Ingredients

2 sticks unsalted butter (a nice Irish butter is good here)
½ cup white sugar
1½ cups brown sugar (dark or light, I prefer dark)
2 eggs
11 ½ ounces AP flour (by weight, about 2 ¼ cups by volume)
1 Tbsp kosher salt (this is a lot, start with 1 tsp and adjust to your taste)
½ tsp baking soda
¾ tsp cinnamon (also a lot, maybe start with ¼ tsp)
Chocolate chips (a whole 12 oz bag is not unwelcomed, choose your favorite)
Nuts (walnuts or your favorite, optional)
Flaky sea salt

Procedure

Start by browning 2 sticks of unsalted butter over medium heat. Once browned, place in a measuring cup and refrigerate for 1 hour or until it’s re-solidified.
In the bowl of a stand mixer, add the butter along with ½ cup of white sugar and 1 ½ cups of brown sugar. Mix well to combine.
Next add 2 cold eggs to the mixture and mix to combine.
In a separate medium bowl, whisk together 11 ½ ounces of all-purpose flour, 1 tsp of kosher salt, ½ tsp of baking soda, and ¼ tsp of cinnamon.
Add half of dry ingredients to the stand mixer, mix to combine, and then add the other half of the dry ingredients. Don’t over mix.
Add your chocolate chips, stir just until everything is well combined and remove dough from mixer. Place in a bowl and refrigerate for at least an hour or as long as 2 days.
Optional: You can toast some nuts and add those to your cookie dough as well.
Roll your cookie dough into balls and then break in half and set on cookie sheet. This will help give the cookies a rustic look. Bake in a 350°F oven for 12-17 minutes or until they’ve reached your preferred doneness. Top with a little bit of sea salt.
Remove to a wire rack to cool.

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