Choco Chip Cookies
|Unsalted butter||1 Cup (16 tbs), melted (2 Sticks)|
|Light brown sugar||1 1⁄4 Cup (20 tbs)|
|White sugar||3⁄4 Cup (12 tbs)|
|Vanilla||1 Tablespoon (Or To Taste)|
|Whole milk||2 Tablespoon|
|Orange zest||2 Tablespoon|
|Orange flavoring/Grand marnier||2 Tablespoon|
|Bread flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Dark chocolate chips||8 Ounce (1 Bag)|
|Sea salt||To Taste|
Cream the melted butter and sugar together in stand mixer or with a hand beater. Beat until light and fluffy.
Then add the eggs, milk and vanilla. If you'd like to add the orange zest and flavoring to the batch, do so at this point.
Sift the flour, salt and baking soda together and add in 3 installments, waiting for the floor mixer to be completely incorporated before adding the next batch.
When you've finished mixing add 8oz dark chocolate chips. (Personally, I like using the smaller dark chocolate chunks instead of actual chips that you can get at Whole Foods. Why? Because they taste better.) If you want to really spread the chocolate flavor throughout the cookies, beat on high for 5 minutes or until the batter begins to darken.
When finish place mixing bowl into the fridge for at least 8 hours, preferably 24.
When you're ready to start baking, preheat oven to 350. Use a 20 or 15 scooper (depending on how big you want your cookies) and place on baking sheet (don't forget the parchment paper!). Rotate the sheets after 5 minutes to ensure more even browning and remove when edges are golden brown and delicious; about another 5 minutes, but your oven many vary.
IMMEDIATELY move the cookies to a drying rack and sprinkle with sea salt.