The best CCC's I've ever made
In a small saucepan, melt butter over medium heat, swirling occasionally until it browns. Remove from heat and combine it with the sugars in a mixing bowl. Cool completely.
Combine flours, baking soda and powder and salt.
To the butter/sugar mixture, add the eggs, yolk and vanilla until combined. Slowly stir in the flour mixture and then the chocolate. Cover bowl and let refrigerate for at least 24 hours. Max 72 hours.
If you have a kitchen scale. I measured out 55 grams per cookie after I let the dough soften up a bit. Bake on parchment lined cookie sheet 11 to 13 minutes or until browned. Lightly sprinkle with Maldon Sea Salt. Let sit on cookie sheet for 2 minutes before removing to cooling rack.
I measured using weight.
Bake at 350 not convection.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (82g) | ||
Recipe Makes: 32 Servings | ||
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Calories: 316 | ||
Calories from Fat: 96 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 41.7mg | 13 % | |
Sodium 927mg | 32 % | |
Potassium 109.4mg | 3 % | |
Total Carbohydrate 52.2g | 15 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 50.7g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 316
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