Thanks to my friend Beth here is a new chocolate chip cookie recipe. I can’t even tell you how long Beth and I have been friends. Our parents were life long friends before us and we simply continued the relationship.

This recipe has slightly different ingredient ratios than my “go-to” recipe. Plus it doesn’t use light brown sugar but substitutes turbinado sugar for the white granulated sugar, which adds a light caramel flavor. The author did not specify what kind of sugar to use, but the video showed a non-white sugar. The turbinado would add some of he flavor removed by not using the light brown sugar. (Full disclosure, I didn’t have any turbinado but did have some demarara which is similar to turbinado but a little darker and coarser.)

This author (Emojoie) only made 4 cookies (mine were 123g each) whereas next time I will make a dozen (~40g each) or so.

Chocolate Chip Cookies Best Ever from YouTube

INGREDIENTS
• 100g butter, softened.
• 80g Demerara or turbinado sugar
• 1g salt
• 50 g (1 large egg)
• ½ tsp vanilla extract
• 160g all-purpose flour
• 3g baking soda
• 100 g (3/4 c) chocolate chips
• 50g hazelnuts (optional)

METHOD

1. Preheat oven to 375° F.
2. Beat by hand: butter, sugar and salt in large bowl until creamy. (Don’t over beat.)
3. Fork whip the egg and add in two additions mixing to incorporate after each addition
4. Add vanilla and mix well
5. Gradually add flour mixture mixing by hand. (Again, don’t over beat.) it should form one large ball between wet and dry dough.
6. Stir in morsels and optional hazelnuts and mix by hand.
7. Chill in the fridge for 30 minutes.
8. Divide the dough into 135 g portions
9. Form into balls with hands and add more chocolate to the top
10. Bake for 13 – 14 minutes or until golden brown. Do NOT overbake!
11. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.