Ingredients
- 1/4 cup(12 Tbsp;170 g) unsalted butter, softened to room temperature
- 1/4 cup(150 g) packed light or darkbrown sugar
- 1/4 cup(50 g) granulated sugar
- large egg, at room temperature
- teaspoon spure vanilla extra ct
- cup s(250 g) all-purpose flour(spooned & leveled)
- teaspoon scornstarch
- teaspoon baking soda
- 1/2 teaspoon salt
- cup(180 g) mini chocolate chips
- 1/2 cup(8 Tbsp;113 g) unsalted butter, softened to room temperature
- 1/4 cup(150 g) packed lightbrown sugar
- teaspoon pure vanilla extra ct
- cup+ 2 tablespoon s (140 g) heat-treated all-purpose flour* (spooned & leveled)
- 1/2 teaspoon salt
- 1/4 cup(60ml) milk
- cup(180 g) mini chocolate chips
Instructions
- You can heat treat your entire bag of flour or just the amount you need for a single recipe. If you’re heating just enough for the recipe, add an extra 1/2 1 cup to be sure you have enough.
- Place the flour in a microwave safe bowl and heat on high for 30 seconds at a time, stopping and stirring after each. Stir well to make sure none of the flour burns. Use an instant read thermometer to test the flour in several places to make sure it has reached 165°F (74°C). If you get a lower reading in one area, stir and heat for an additional 30 seconds until it’s all ready.
- Measure the amount of flour you need for the recipe, then let it cool completely.
