MOAR COOKIES!

I've continued to hone my cookie recipe and have come to the last stage of development: chocolate. I'll be doing a 4 more batches:

• Trader Joe's chocolate chips
• Barry Callebaut chocolate chips
• Scharffen Berger chocolate chips
• El Ray Bucare chocolate block (hand chopped)

We'll see how they stack up, but for now here's where I've landed in my chocolate chip recipe (oh, and I'm also going to try heating the dough to 80 degrees before incorporating the chocolate, the little chocolate bits should melt into the dough which should look awesome... we'll see):

Ingredients:
7.6 oz semi-sweet chocolate
.6 oz dark chocolate, ground in food processor
2 sticks of butter
10 oz flour
5 oz granulated sugar
5 oz dark brown sugar
2 eggs
3/4 tsp baking soda
1.5 tbsp kosher salt
2 ice cubes
2 tsp vanilla extract
Sea salt for garnish

Steps:
Brown the butter. Once browned, transfer to a separate metal bowl and whisk in first ice cube until melted. Put in the fridge and allow to cool further

Mix together the flour, salt and baking soda. Don't over mix.

In a stand mixer with the whisk attached mix 1/2 the sugar, vanilla extract, and the two eggs until well beaten, 5 minutes on medium speed. Egg/sugar mixture should come off of the whisk in ribbons.

While that's happening grind the dark chocolate in the stand mixer. The visual effect of having chocolate flakes in the cookie is awesome.

Check in on the browned butter. Depending on how long you took to do the previous steps it could be anywhere from near solid to piping hot. If anything warmer than room temp + a few degrees whisk in the second ice cube until the butter is little warmer than room temp.

Switch the whisk attachment for the paddle and add in the rest of the granulated sugar, browned butter, brown sugar, and flour mixture. Mix until combined with some dry flour still visible, about 15 seconds on low speed. In my stand mixer the bottom tends to not mix as well so every 5 seconds I will stop the mixing and do one or two manual turns of the forming dough so that the stuff on the bottom comes to the top.

Add in the chocolate and mix on low speed for 15 seconds. Again, I will stop it every 5 seconds or so and manually turn the dough.

Wrap the dough in plastic wrap, put it in an air tight container and let sit 1-2 days in the fridge. Aging the dough yields excellent results.