Music: Emotional
Musician: PeriTune
URL: peritune.com
License: creativecommons.org/licenses/...
INGREDIENTS
1 cup / 2 sticks / 227 g unsalted butter, room temperature
¼ cup / 50g granulated sugar
¾ cup / 156g light brown sugar firmly packed
2 eggs, room temperature
2 teaspoons vanilla extract
2 cups / 240g all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup / 4oz / 113g semi-sweet chocolate chunks
1 cup / 4oz / 113g dark chocolate chunks
1 cup / 4oz / 113g chocolate brownie brittle or semi-sweet chocolate wafers, chopped
Flaky sea salt, for garnish Vanilla ice cream, optional
*Note : put the chocolate chunks cookie dough skillet in the refrigerator and bake whenever you are ready ( adjusting baking time 3 - 5 minutes longer)
Because most people scoop flour differently, I highly encourage the use of a digital scale when measuring ingredients to get consistent results, and I have provided weight measurements for that reason
Yogurt, sour cream, peanut butter, pumpkin purée, and the like are all examples of semi solids: ingredients that fall somewhere between a liquid and a solid. I always measure these types of ingredients in a liquid measuring cup, which gives a little more volume than a dry measuring cup because the cup is slightly bigger. If you are not using a scale to measure these ingredients, I highly recommend using a liquid measuring cup, so your baked goods will turn out correctly.