Guittard Chocolate Chip Cookies
Equipment
- Stand Mixer
- Whisk
- Rubber Spatula
- Refrigerator
- Oven
- Parchment Paper
- Sheet Pan
Ingredients
- 340 g Unsalted Butter
- 204 g Powdered Sugar
- 204 g Light Muscovado Sugar
- 120 g Whole Eggs
- 375 g All-Purpose Flour
- 8.5 g Baking Powder
- 8.5 g Sea Salt
- 450 g Guittard 48% Dark Chocolate Super Cookie Chips
Instructions
- Cream together the butter and the sugars on medium speed until light and fluffy. Add the eggs gradually while mixing to emulsify. Scrape down.
- Separately, whisk together the flours, baking powder & salt. Add the dry ingredients and mix on low speed to combine. Scrape down.
- Add the 450 g Guittard 48% Dark Chocolate Super Cookie Chips and mix gently to incorporate. Refrigerate dough. Roll into 800 gram logs and refrigerate. Slice and separate onto parchment-lined sheet pan.
- Bake at 350˚F for about 12 minutes until golden brown. Set to cool, then enjoy.