Chocolate chip cookies
2 sticks of butter without salt
2 1/3 cups of flour to make bread
3/4 teaspoon of table salt
1 teaspoon of baking soda
1/4 cup granulated sugar
1 1/4 cups of brown sugar
1 egg whites
1 egg yolk
2 tablespoons of milk
2 1/2 teaspoons of vanilla extract
2 cups of chocolate chips
Melt 1 ½ varas of butter in a small saucepan on medium-low heat and let it brown. You must have a strong smell of toffee. If it is brown, you lose the taste of caramel. But if along Brown, can be bitter. Transfer of the butter in the bowl and add the rest of the butter to cool the hot buttered. Mix the sugar and let stand for 5 minutes. Add the milk, eggs, and vanilla and leave to stand for 5 minutes.
Add the remaining ingredients.
Use a #30 Disher do almost 3 dozen cookies.
Bake 350º in a convection oven for 13 minutes.
If it is not a convection oven, try to bake at 375º for about 12 minutes
Note: The reason for many of the small changes for this recipe is to create a moist, soft and delicious cookie. That is why it calls for more dark brown sugar molasses (more), bread flour (it has more protein than the link with the water), minus the egg white and the baking soda (not powder).
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