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Ingredients
350F, yield 3 dozen
1) 2 ¼ cup (317g) all-purpose flour
1) 1 tsp. baking soda
1) ½ tsp. salt
1) 2/3 cup (64g) cocoa powder, sifted
2) 226g (1 cup) unsalted butter, softened
2) ½ cup (73g) demerara brown sugar
2) ¾ cup (138g) white sugar
2) 2 large egg
2) 2 tsp. vanilla extract
3) 2 cup (326g) semisweet chocolate chips

Combine (1) set aside.

Beat (2) at med-high speed, set to low speed and add in the dry ingredients (1) in three portions then add chocolate chips (3)

Roll into ball and flatten slightly, bake at 350F for 8-10 minutes.

Cool cookies on sheet.

Ingredients
350F, yield 4 dozen
1) ½ cup (113g) salted butter
1) ¾ cup (120g) brown sugar
1) ½ cup (93g) granulated sugar
2) 2 large eggs
2) 1 tsp. vanilla extract
3) 1½ cup (209g) all-purpose flour
3) ½ cup (36g) natural cocoa powder
3) ½ tsp. baking soda
3) ¼ tsp. salt
4) 283g 1 cup (160g) sea salt caramel chips

In a bowl combine (3), sift and set aside.

In a mixing bowl cream (1) then add (2). Stir in (3) then add in (4).

Bake at 350F for 7 to 9 minutes.

Ingredients
350F, yield 18 cookies
1) 1 cup (140g) 1¼ cup (175g) all-purpose flour
1) 2/3 cup (25g) (31g) natural unsweetened cocoa powder
1) ½ tsp. (3g) baking soda
2) 10 tbsp. (140g) unsalted butter, room temp
2) ¾cup (126g) (101g) demerara brown sugar
2) ¼cup (48g) (38g) granulated sugar
3) 1 large egg + ↑ 1 yolk
3) 1½ tsp. (6g) vanilla extract
4) 1 cup (160g) sea salt caramel chips, divided (130g, 30g)

In a bowl combine (1) set aside.

In a mixing bowl cream (2) then add (3). Stir in (1) then add in (4) use only 130g.

Weight of dough 687g ÷ 18 = 38g.

Bake at 350F for 10 minutes then press reserved chips on top.

Notes: Original recipe results in a flatter cookie ~3-3.5" cookie and it was a bit too sweet for me.

Modification: Decrease 20% sugar and increase 25% flour+cocoa powder = 2.5" cookies