A chocolate chip version of the Blue Bottle Coffee Snickerdoodle. Just like the original version, what I like best about these cookies is their subtle sweetness and buckled texture. They are cakey but still soft inside. The secret is baking them until just beginning to brown and then giving the just-from-the-oven pan a shallow drop on the stovetop to get that buckled look.
Blue Bottle Chocolate Chip Cookies
makes 2 dozen cookies using a 2 tablespoon scoop
Ingredients
- 1 cup unsalted butter, at room temperature
- 1¼ cups brown sugar 250 grams
- ½ cup granulated sugar 100 grams
- 2 large eggs
- 4 tablespoons whole milk or half-and-half
- 1 teaspoon vanilla extract
- 2 teaspoons Kosher salt
- 2 cups freshly milled whole grain flour (or substitute all-purpose) Conservation Grains Snowgoose or Warhorse, or some of each to make 2 cups
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- optional toasted walnuts; press these into dough balls just before baking
Instructions
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Cream butter and sugar for about 5 minutes, until light and fluffy.
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Add eggs, milk, vanilla extract, and salt and mix until combined. Mix in flours (4 cups total) and baking soda. Chill dough in refrigerator for 3 hours minimum or up to 5 days.
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Preheat oven to 375°F. Using a 2-tablespoon-scoop, scoop dough balls and place 8 per half-sheet pan. If desired, press toasted walnuts into dough balls.
Bake 14–16 minutes until beginning to turn golden brown at edges. Just out of the oven, give the sheet pan a shallow drop to get a buckled texture.
