It was only a matter of time before we got to cookies.
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Chocolate chip cookies
100g white sugar
160g brown sugar
Salt
150g butter
1 egg
1 egg yolk
½ teaspoon baking soda
Vanilla extract
230g flour
Fresh nutmeg
240g chocolate chips (feel free to experiment with different kinds, I like an equal mix of white chocolate and dark chocolate)
Extra chocolate chips to scatter over the top before baking
Brown butter on low heat, the final weight of the butter should reduce from 150g to about 115g, anywhere around that ballpark will be fine.
After browned butter has cooled sufficiently, combine with sugars first, then add the remaining ingredients, leaving the chips to be incorporated last. (This can be done in a stand mixer with the paddle attachment on a low speed.)
Allow dough to chill in the fridge in a sealed container overnight.
The next day measure cookies with a ¼ cup measure. The recipe should produce 12 cookies. Dot the top with excess chocolate chips for aesthetics sake.
Bake for 11 minutes at 180 degrees, rotating half way through, then remove cookies and allow them to ‘set-up’ and finish cooking on the hot tray outside of the oven.
Finish cooling on a wire rack.
Serve.
Rye Cookies
100g white sugar
160g brown sugar
Salt
150g of butter to be browned
1 egg
1 egg yolk
Vanilla extract
½ teaspoon baking soda
100g plain flour
130g wholemeal rye flour
100g melted dark chocolate
5g dark malt
40g cocoa powder
Follow the chocolate chip cookie recipe method until the cookies come out of the oven.
While the cookies are still warm, use a metal spatula to flatten them, cracking the surface.
Allow to fully cool on a wire rack.
Serve.