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Try this I want to marry you cookies recipe, or contribute your own.
- Carbohydrate 517.502620183623 g
- Cholesterol 1235.97500041294 mg
- Fat 452.681942301371 g
- Fiber 31.8121105001553 g
- Protein 73.8148918525779 g
- Saturated Fat 275.236957534951 g
- Serving Size 1 1 Recipe (1272g)
- Sodium 1662.27534113457 mg
- Sugar 485.690509683468 g
- Trans Fat 33.5842524418402 g
- Calories 6384 calories
Step-by-step
- In a large saucepan over medium heat, melt the butter.
- After the butter has melted, remove from the heat and add the sugars, stirring until mostly smooth.
- Chill in the fridge for 10 minutes.
- While the sugar mixture is chilling, mix together the dry ingredients. Set aside.
- Remove the sugar mixture from the fridge and stir in the egg, egg yolk and vanilla.
- Add the dry ingredients, stirring to combine.
- Stir in the white and dark chocolate chips.
- Chill in the fridge for at least 30 minutes, or overnight.
- Preheat the oven to 325 degrees.
- Remove the cookie dough from the fridge and roll into 1- to 2-inch balls, depending on if you like small or large cookies.
- Place them onto a baking sheet lined with a silicone liner. Bake for 10-12 minutes for smaller cookies or 16-18 minutes for larger cookies.
- Remove from the baking sheet immediately and cool on a wire rack.
Chilling the dough for at least 30 minutes solidifies the milk solids and fats in the butter, which prevents the cookies from spreading too rapidly on the baking sheet before the structure can set. Controlling fat dispersion dictates whether the final crumb remains dense and chewy or flattens into a greasy disc. Melt the butter in a saucepan over medium heat, then combine it with both granulated and brown sugars while warm to dissolve some of the crystals, creating a shiny, crackled surface on the baked product.
The Role of Temperature in Dough Structure
Rolled oats and two types of chocolate chips introduce varied moisture absorption rates and structural weight. Incorporating a whole egg alongside an extra egg yolk supplies sufficient lecithin to emulsify the heavy fat load of one cup of butter, yielding a rich interior texture. Bake these portions at 325 degrees Fahrenheit for 10 to 12 minutes if forming smaller spheres, or extend the duration to 16 or 18 minutes for larger portions. Transfer the hot treats immediately to a wire rack to halt residual bottom cooking.
- Spreading too thin usually indicates the dough was not chilled long enough before baking.
- Dry, crumbly centers happen if the all-purpose flour is packed into the measuring cup rather than fluffed and leveled.
- Uneven browning occurs when baking sheets lack adequate air circulation inside the oven.
