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dark and milk
 

DARK & MILK CHOCOLATE CHIP COOKIES

An orginal recipe by Chef Alex Levin of Alta Strada
Category: Cookies & Bars
Difficulty: Easy
 Makes around 30 medium-sized cookies 

INGREDIENTS

 
2 sticks + 3 Tbs (270g) unsalted butter
1 cup (200g) sugar
2/3 cup (150g) dark brown sugar
1 tsp (6g) fine sea salt
1 ea vanilla bean (scraped)
2 ea eggs 
3 1/3 cup (400g) all purpose flour
1 tsp (6g) baking soda
8 3/4 ounces (250g) DARK CHOCOLATE CHIPS 60%
8 3/4 ounces (250g) MILK CHOCOLATE CHIPS 
As Needed Maldon salt
 

INSTRUCTIONS

  • In the bowl of a stand mixer, combine the first five ingredients.

  • Using the paddle attachment, mix the ingredients together on low speed for 30 seconds, then increase to medium speed.

  • Paddle for 2 more minutes. Then scrape the bowl with a spatula. Return to medium speed for 1 more minute. The mixture should be light and fluffy.

  • Add the eggs and paddle on medium speed for 3 more minutes scraping the bowl down again if needed.

  • Sift the all pupose flour and baking soda together. Add to the dough. Then on low speed, paddle the mixture until a soft dough forms.

  • Add in the MILK CHOCOLATE CHIPS and DARK CHOCOLATE CHIPS and paddle until the mixture is well combined.

  • Portion the cookie dough with a cookie scoop. For each cookie, make sure the scoop is clean by placing it in a container full of hot water.

  • Scoop all the cookies into a plastic container. Chill the scooped cookie dough for at least one hour, or up to one week. You can freeze scooped cookie dough for up to one month.

  • When ready to bake, preheat the oven to 350°F (176°C). On a parchment-lined sheet pan, place the scooped cookie dough, leaving a diameter of  three times the size of the scoop to allow enough space for them to spread while baking.

  • Press down lightly on each to flatten slightly, and place a couple of flakes of Maldon salt on top of each.

  • Bake for 10-14 minutes, rotating half-way through and remove from oven once the cookies are golden brown on the edges but still soft in the middle.

 

VARIATIONS

Use all DARK CHOCOLATE CHIPS 60% or all MILK CHOCOLATE CHIPS

Add 8 3/4 ounces (250g) of your favorite chopped, toasted nuts.