This is a classic tollhouse chocolate chip cookie recipe with the exception of the broiler technique and the melted butter. Both of which are pretty great, because they’d increase the outside crunch while leaving the inside soft. Be sure to let your melted butter cool enough that it doesn’t prematurely cook your egg. I’m interested that he uses confectioners sugar, which contains cornstarch, which would balance out the heaviness of the bread flour… And then molasses… I guess he wants the flavor of brown sugar but with a finer grain, and adjusted everything else to make that happen? But then why coarse salt?
Sorry, just pasted it from my doc. More of a note for myself. Use whatever you want.
This is a classic tollhouse chocolate chip cookie recipe with the exception of the broiler technique and the melted butter. Both of which are pretty great, because they’d increase the outside crunch while leaving the inside soft. Be sure to let your melted butter cool enough that it doesn’t prematurely cook your egg. I’m interested that he uses confectioners sugar, which contains cornstarch, which would balance out the heaviness of the bread flour… And then molasses… I guess he wants the flavor of brown sugar but with a finer grain, and adjusted everything else to make that happen? But then why coarse salt?