Subak Cookies

🍪No cookie ever tasted as good as it's dough. 🍪Sift flour. The cookie will be better. 🍪Do not sub out bread flour. It's high protein content is crucial for proper cookie crumb formation. 🍪Always use weight for bulk ingredients, like flour and sugar. Their density and packing change, unlike a liquid, and as such volume measurements for of granular solids is unreliable for large amounts.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt butter over low heat. Let cool. Sift flour, salt, and baking soda. Measure flour by weight.

Step 2

Add cooled butter to mixer, then add sugars. Measure sugar by weight. Beat with paddle attachment for 2 min on medium speed.

Step 3

Whisk eggs, egg yolk, milk, bourbon/vanilla. Slow the mixer and add the booze-egg mixture until combined.

Step 4

Slowly add flour mixture until fully incorporated. Mix on max speed for 5 seconds.

Step 5

Reduce speed to low and add chocolate chips. Store in fridge for at least 8 hours.

Step 6

Preheat oven to 350 F. Place 6 jumbo egg sized dough balls on parchment paper covered baking sheet. Repeat on another baking sheet for a total of 12 cookies. Bake for 12-15 min.

Step 7

Remove from oven and slide parchment paper onto cooling rack. Do not disrupt the cooling process.