Скачать или смотреть Conventional vs Convection vs Air Fry

Classic Chocolate Chip Cookies (yield: 12-16 cookies)
1 cup (200g) granulated sugar
1 cup (200g) light brown sugar
2 tbsp toasted milk powder*
10 oz (284g) unsalted butter, softened
2 large eggs
2 tsp vanilla extract
3 cups (420g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp table salt
16 oz (454g) chocolate chips or chunks

1. Cream butter, sugar, brown sugar, and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes.
2. Add the vanilla and eggs one at a time, waiting until the first is completely incorporated before adding the next.
3. In a separate bowl, mix the dry ingredients together so that the leaveners and salt are evenly distributed in the flour.
4. Add the dry ingredients to the mixer and mix on low speed just until there is no visible dry flour.
5. Mix in the chocolate.
6. Portion the cookies into roughly 1/3-cup sized balls or 105g each.
7. Optionally, cover and refrigerate the dough balls for at least 30 minutes or up to overnight.
8. For a conventional oven, bake at 350F (180C) for 14-18 minutes or until golden brown around the edge. For a convection oven or air fryer, bake at 325F (160C) for 14-18 minutes or until golden brown around the edge.

*Spread non-fat milk powder in a thin layer on a parchment lined pan. Bake at 300F (150C) for 15-20 minutes or until a light golden brown. (I recommend toasting about a cup at a time and storing the remaining in an airtight container. Add to your favorite cookies, brownies, blondies, and cakes.)