Chocolate Chip Cookies
January 03, 2021
This is based on the “Pittsburgh” cookie in Bayesian Optimization for a Better Dessert with even less sugar and other tweaks. That is an industrial recipe, so this version works well if you dump everything in a bowl and mix. It is a good recipe to make with kids.
Skeptical about the chilli? Divide your dough and make some cookies with and some without. The chilli makes the cookies compulsively more-ish.
- 136g butter, melted
- 107g flour
- 60g oat flour, which you can make by milling oatmeal in your blender into a powder
- 55g muscavado sugar, or brown sugar... or any kind of sugar
- ½ tsp salt, even medium coarse salt works well
- ½ tsp baking soda
- 50g egg, if you have more than 50g, use all of the yolk first
- ⅓ tsp vanilla essence
- ⅓ tsp orange essence
- two dashes of cayenne pepper, or ½ tsp chilli powder 🌶️
- 254g chocolate chips
- Preheat the oven to 170°C. Line two baking trays with baking paper.
- In a mixing bowl, add all ingredients except the chocolate chips. Mix well.
- Add the chocolate chips and mix briefly to distribute them.
- Using a tablespoon measure, scoop out crude balls and place on baking trays.
- Bake until light brown, about 20 minutes.
- Remove from the oven and cool for 5 minutes, then transfer to a cooling rack.
- 🚫 Don't introduce the egg to hot melted butter: The butter will cook the egg and you will get a mixture of cookie dough and scrambled egg. I soften butter in a 500W microwave over for one minute, which is not very hot, add the flour, then the egg.
- 🚫 Don't mix the butter and sugar until the sugar is dissolved. Without some sugar crystals, the surface texture of the cookie suffers. And we're already using a fine sugar.
- 🚫 Don't roll the cookies into smooth balls. This makes the cookie surface smooth and less crunchy. Before baking the cookies should look very rough and forlorn.
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Software engineer. This blog does not represent my employer.