DOMINIQUE ANSEL BAKERYさんのインスタグラム動画 - (DOMINIQUE ANSEL BAKERYInstagram)「Happy Weekend! It’s time to bake. Today, I wanted to share something that’s simple and comforting, and for me, there’s nothing more comforting that a fresh-baked chocolate chip cookie. A lot of you guys have asked for the recipe for our Chocolate Chunk Cookies that we serve at the Bakery, so here it is. My favorite part is the mix of dark and milk chocolate chunks, and of course, eating them while still warm from the oven. 😊 It’s one of recipes from my new book, Everyone Can Bake (link in bio ⬆️). Here’s what you’ll need: INGREDIENTS 190g (14 tbsp) unsalted butter, at room temp 130g (2/3 cup) granulated sugar 130g (2/3 cup) packed light brown sugar 80g (2 large) eggs 330g (2 2/3 cups) AP flour 4g (1 tsp) baking soda 6g (1 tsp) salt 100g (2/3 cup) milk chocolate chunks 100g (2/3 cup) dark chocolate chunks EQUIPMENT Mixing bowl Spatula Whisk Baking sheet Parchment paper METHOD 1. Preheat oven to 350°F (175°C). Line a sheet pan with parchment paper. 2. In a large mixing bowl, combine butter, granulated sugar, and brown sugar with a whisk. Add the eggs and mix until incorporated. 3. Add the flour, baking soda, and salt. Mix until just combined with a spatula. Fold in the chocolate chunks until evenly distributed. Chill the dough for 5-10 min in the fridge. 4. Shape the chilled dough into balls about 2 1/2 in diameter, place them on the prepared sheet pan, and press down slightly to flatten them into discs. 5. Bake for 8-9 min, until the edges are golden and the center is soft and gooey. Let the cookies cool for 5-10 min until warm and then enjoy. (Once cooled, you can also make ice cream sandwiches with your favorite ice cream.) #EveryoneCanBake (📸 by @evansungnyc)」6月6日 22時55分