“It’s all about the whipping of the butter. Doing this for three minutes creates a lot of air that goes into the cookie itself, so it becomes a lot lighter than you’d think it would be.”—Nikki Baldacci, executive pastry chef for Coohills and Frank & Roze
Coohills Chocolate Chip Cookies
8 oz. butter, softened
1¼ c. brown sugar
¼ c. granulated sugar
1 Tbsp. molasses
2 medium eggs
2 c. all-purpose flour
1 Tbsp. kosher salt
1½ Tbsp. baking soda
1½ c. Ghirardelli 60% Dark Chocolate Chips
Maldon salt (or flaky sea salt) for finishing
Pull the butter from the fridge the night before making. The next day combine butter, brown sugar, and granulated sugar in mixing aid with paddle. Mix on medium speed until smooth, about 3 minutes. In a separate bowl, whisk the molasses and eggs until combined. Add the egg mixture to the butter mixture and mix on low speed until combined, scraping down the sides occasionally. Mix flour, salt, and baking soda together. Add to butter mixture until just combined. Add all chocolate chips and mix for one minute. Let dough rest overnight. The next morning, preheat the oven to 350 degrees F. Divide the dough into 12 pieces (or 24, if you want smaller cookies), rolled into balls. Top cookies with a pinch of Maldon salt. Bake for 8 minutes and turn, bake for 4 more minutes. The tops will be light in color but the bottom of the cookie will be golden brown, assuring fully baked cookies. Enjoy!
Frank & Roze
4097 E. 9th. Ave.