Ep. 29 | The Ultimate Chocolate Chip Cookie

@aitestkitchen AI Generates The Ultimate Chocolate Chip Cookie Recipe | #aitestkitchen Ep. 29 | Can Artificial Intelligence Create The Perfect Cookie? #chocolatechipcookies #artificialintelligence #recipe #chatgpt #cookies #foodtiktok #fypfood ♬ Lofi - Domknowz

Ep. 29 | The Ultimate Chocolate Chip Cookie

The Ultimate Chocolate Chip Cookie

Ingredients:

Chocolate:

  • 200g (approx. 7 oz) of single-origin, 70% dark chocolate.

Flour:

  • 220g (approx. 1¾ cups) of high-quality bread flour.
  • 80g (approx. ⅔ cup) of cake flour.

Butter:

  • 250g (a little over 1 cup) European-style cultured butter (unsalted).

Sugars:

  • 150g (approx. ¾ cup) dark muscovado sugar.
  • 50g (approx. ¼ cup) granulated sugar.

Eggs:

  • 2 large free-range eggs, at room temperature.

Vanilla:

  • 1 vanilla bean, scraped. (Or 2 tsp of pure vanilla extract Or 1 TBSP Vanilla Bean Paste)

Sea Salt:

  • 1 tsp of flaked sea salt, and extra for finishing.

Baking Powder:

  • ½ tsp.

Baking Soda:

  • ½ tsp.

Espresso Powder:

  • ¼ tsp.

Instructions:

  1. Brown the Butter: Melt butter over medium heat. Once melted, stir frequently, watching for the formation of brown specs at the bottom and a nutty aroma. Remove from heat and cool to room temperature.

  2. Chocolate Prep: Roughly chop the chocolate. This will create pockets of melted chocolate and also chocolate shards throughout the cookie.

  3. Dry Mix: In a bowl, sift together bread flour, cake flour, baking powder, baking soda, and espresso powder.

  4. Wet Mix: In another bowl, whisk the browned butter with the muscovado and granulated sugars until well combined. Add the eggs one at a time, whisking until smooth. Stir in the scraped vanilla bean (or extract).

  5. Combine: Slowly incorporate the dry ingredients into the wet, mixing just until combined. Fold in the chopped chocolate.

  6. Chill: Wrap the dough in plastic and refrigerate for at least 24 hours. This step is crucial, as it allows the flavors to meld and intensify.

  7. Baking: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Scoop balls of dough (about 3 tablespoons each) onto the prepared sheet. Sprinkle each ball lightly with flaked sea salt. Bake for 12-15 minutes, or until the edges are golden but the center is still slightly soft. Do not overbake.

  8. Cooling: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes:

  • Instead of dark muscovado sugar, feel free to substitute brown sugars at 175g of light or dark brown sugar and 25g granulated sugar. (Add 1 tbsp of molasses if using light brown sugar for a deeper molasses note).
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