Ugandan Chocolate Chunk Cookies with Sea Salt
These are one of my favorite new spins on a Chocolate Chip Cookie. What makes them Ugandan you ask, the ingredients. I used the Ugandan Vanilla from Neilsen-Massey. As another addition I used Chocolate that was African in origin. If you can getting chocolate from Callebaut but if in a hurry some bars picked up from Whole foods or more specilaty grocery and even Amazon can work. Most certainly add your sea salt and find you get a rich tapestry of flavors. This is your classic chocolate chip cookie, but elevated.
Ingredients
3/4 cup of melted unsalted butter or (170g)
3/4 cup (150g) packed dark brown sugar
1/4 cup (50g) granulated sugar
1 egg + 1 yolk
2 1/2 tsp (10g) Ugandan Vanilla extract
2 cups (250g) all-purpose flour
2 Tbls (10g) browned milk solids
2 teaspoons (6g) cornstarch
1 teaspoon (6g) baking soda
1 teaspoon (4g) salt
1 and 1/4 cup (225g) Chocolate Chunks
In a medium bowl, combine dry ingredients and whisk together. Set to the side.
In a large mixing bowl with a paddle attachment, add butter. Beat on high speed for 1 min until soft and light.
Add both sugars. Beat on medium-high speed for 2 min until light and fluffy.
Add egg, egg yolk, and vanilla slowly on medium-low speed until combined.
Scrape sides and beat an additional 30 sec to min.
Add dry ingredients, and beat on low speed until combined.
Add chocolate chips.
Scoop onto a sheet tray and let rest in the refrigerator for at minimum 1 hour.
Sprinkle Sea salt on top of each cookie before baking.
Preheat oven to 350 F (325 if convection oven). Place cookies on the middle rack of the oven and bake for 10 min. Rotate the sheet tray and bake for an additional 5 - 8 min until the edges are golden brown.
Pull out of the oven. Let's cool and enjoy! Yum!
