Ingredients (Makes about 24 cookies using a 1-ounce scoop)
- Unsalted butter - softened, 1 stick (113 grams)
- Brown sugar 1/3 cup (71 grams)
- Granulated sugar, 1/2 cup (113 grams)
- Egg - large, 1 each (50 grams)
- Vanilla extract - 1 tsp. (5 grams)
- All purpose flour - 1 3/4 cup (206 grams)
- Cocoa powder 1/3 Cup + 2 Tbsp. (43 grams)
- Baking soda 3/4 tsp. (3 grams)
- Salt - 3/4 tsp. (3 grams)
- Cayenne pepper 1/8 tsp. 1 gram
- Chocolate chips - 1 and 1/2 cups (340 grams)
Preparation
- Preheat oven to 350 ºF and set convection feature if available. Prepare two baking sheets with parchment paper if desired and have portion scoop handy.
- Cream with a beater or paddle attachment the softened butter and sugar together for about 2 minutes or until slightly light and fluffy consistency. Add the egg and vanilla, cream smooth. Scrape down the sides of the bowl often for proper consistency.
- Sift the dry ingredients and then add to the butter-egg mixture. Mix until just smooth. Stir in the chocolate chips by hand.
- Scoop firm, compacted level portions of the cookie dough onto the cookie sheets allowing 1 1/2 inches of space between them to allow for spread. Scoop only 6 cookies for a 9-by-13-inch baking pan. Flatten each to the thickness slightly higher than the size of the chocolate chips. Bake for about 8 minutes or until spread out slightly, the top shows cracks, the outer edges form a crust and the center is still soft. Allow to cool before transferring to serving platters or cookie tins. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.edu
