I have been craving chocolate chip cookies for the last few weeks, and the only thing that stopped me from making them was the dishes situation (WHY does working from home generate so many more dishes??). I asked a bunch of friends, and the internet, for their recipes. At great personal sacrifice I tested them out and this is my favourite. This recipe is really similar to the Levain bakery one, but I feel ok about posting it because it’s already all over the internet!
This recipe makes a half batch (~8 extra large cookies), because I still want to be able to wear jeans after the all this social distancing is over.
125g (1/2 cup) unsalted butter. I used cold butter in big cubes.
100g brown sugar
50g white sugar
45g almond flour
135g cake flour (I really think you could use regular flour but I didn’t test it out)
1/4 tsp salt
1/2 tsp baking soda
1 tbsp white miso paste (I hear you thinking really? but trust me)
175g chopped white and milk chocolate- I used Cote D’Or bars that my in-laws sent us. The milk chocolate is the best!
Cream the butter and sugars together until combined. When you think they’re mixed, keep going for another 5 minutes. I used the paddle attachment on a stand mixer.
Add the egg and continue to mix.
Take the bowl off the stand mixer and use a stiff spoon or spatula to mix in the flours, salt, baking soda and miso paste. Mix but just until barely combined. Stir in the chopped chocolate.
Use an ice-cream scoop to plop large mounds of dough onto a lined baking sheet. Place the sheet in the freezer for 30 minutes.
Preheat the oven to 200C/400F/Gas 6.
Space the dough balls far apart on the cookie sheet as they tend to spread- I did 4 cookies per standard sheet.
Bake for 6 minutes, then rotate tray and bake for another 4-5 minutes. My friend Mark says cookies are done when you touch the tops and they’re just barely not-dough-y. I overbaked some of these and landed on this timing as the sweet spot!
Let the cookies cool completely on their trays. Try to hide them from your hungry husband :- ).