based loosely on the tollhouse cookie recipe, but better (of
course), with mostly mass units, and adjusted for german standard
grocery units. makes about 10-15 large cookies, depending on how
disciplined you are with the cookie dough.
Ingredients
200 g cultured (sauerrahm) butter
350 g flour (type 405)
350 g white sugar
20 g molasses (optionally white and brown sugar half and
half)
15 g baking powder
2 eggs
5 g coarse salt
200 g chocolate chunks (block chocolate)
40 ml golden rum
2 g ground vanilla bean
Preparation
preheat oven to 190 °C
brown the butter golden
melt butter on low heat, then turn high and stir continuously
while the water boils off
the bubbles will be large at first, once the bubbles get small
and a thick froth starts to build, take off the heat, still
stirring, until the desired color is reached
place pot in sink filled with cold water and stir until cool. it
should have about the consistency of loose toothpaste
combine flour, sugar, and baking powder in a bowl and stir to
combine
add rum to butter to make an emulsion, replacing the water that
was boiled off previously
add vanilla bean to butter
add butter, molasses, and eggs to dry, combine roughly, then add
chocolate and stir to combine
set dough aside for about 15 minutes to fully hydrate