After years of trial and error, I finally baked *the perfect* medium rare chocolate chip cookies.
Recipe:
Cream 230g butter, 200g sugar, 160g light brown sugar, and 2 large eggs
Using a sift and a hand mixer, add in 5g baking soda, 370g flour, 6g salt.
Mix well. Then, add 6g vanilla bean paste (don’t use extract, use paste! I’ll share the link to the one I got on Amazon below.)
With wooden spoon, add in ~350g (1.3 bags) Ghirardelli semi-sweet chocolate chips.
Roll into 1.25-1.5” balls. Freeze for 24 hours.
Preheat oven to 350. Once fully heated, take dough balls out of freezer and place on PARCHMENT PAPER on cookie sheet.
Put max 9 on a standard size cookie sheet.
Do not use foil or you they will not be perfect medium rare!
Bake for 8 mins, then turn oven up to 375.
After 11 mins, turn oven off. Take out after 2 mins.
Pour a cold glass of milk and enjoy :)