The Surprising Ingredient for the Best Chocolate Chip Cookies, According to a Pro Baker
Ingredients
- 1120 cupg all-purpose flour
- 1/435 cupg Milo or Ovaltine chocolate malt mix
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 685 tablespoonsg unsalted butter
- 1/371 cupg packed dark brown sugar
- 1/3176 cuptablespoong granulated sugar
- 1 tablespoon molasses
- 1 1/2 teaspoons miso
- 1 large egg
- 1 1/2255 cupsg semisweet chocolate chips
- Sea salt
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Instructions
- Whisk the flour, Milo or Ovaltine, cream of tartar, baking powder, and baking soda together in a medium bowl. Set aside.
- Using a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer, whisk, or spatula), cream the butter, sugars, molasses or honey, and miso together until light and fluffy. Scrape down the sides.,Add the egg and mix until incorporated. Add the flour mixture and mix on low speed just until dough forms. Fold in chocolate chips.
- Scoop about 3 tablespoons (up to 1/4 cup) of dough per cookie, shaping roughly into balls (about 21 total). Place on sheets, spaced 2 inches apart. Chill for 30 minutes.
- Adjust oven racks to upper and lower-middle positions. Line two baking sheets with parchment paper.
- Bake all cookies, switching sheets top to bottom and front to back halfway through, until edges are golden brown, about 10 minutes.,Let the cookies set 5 minutes on the baking sheet, then transfer to a wire rack. Best enjoyed warm while gooey inside.,Store cooled leftover cookies in an airtight container for up to 3 days.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original