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HOLY CHIP - MIX ME instructions

by By Chip.

 

Thank you for purchasing our MIX ME! Check out our IG MIX ME story highlight for video instructions! 

Your MIX ME jar includes (from top to bottom):

  • Salt Pack - maldon sea salt (in white envelope)
  • Chocolate Mix - pre-chopped 70% Valrhona Guanaja and 70% Cacao Barry Ocoa
  • Sugar Mix - dark brown and granulated sugar
  • Flour Mix - all-purpose flour, baking soda and salt

Prepare:

  1. Brown butter from 225g unsalted butter (room temperature) - while you can obviously make this cookie with regular unsalted butter, impress your guests (or yourself) by kicking it up a notch with brown butter (just the name sounds fancy)! 
  2. 1 egg + 1 egg yolk (room temperature)
  3. 1 tbs vanilla extract or vanilla bean paste
  4. 1 tbs greek yoghurt

Instructions:

Duration: 30 minutes

  1. Take out the Salt Pack (leave it in the envelope), and set aside the Chocolate Mix.
  2. Cream the brown butter and Sugar Mix until fluffy and smooth with a mixer or wooden spoon. #CHIPTIP: Proper emulsification of the butter and sugars will create a chewier and less grainy cookie. Don't dump and mix everything (we learnt this the hard way)!
  3. Add egg, egg yolk, greek yoghurt and vanilla to the mixture. Continue to beat until combined.
  4. Slowly stir in the Flour Mix, stopping when there are no more flour bits - over mixing will result in a tough cookie.
  5. Stir in the Chocolate Mix until evenly dispersed. Chill the dough in the fridge for 10 minutes or until the dough is firm enough to roll.
  6. Measure and roll 2 tablespoons of dough into balls (they don’t have to be perfect!). Place on a baking sheet and chill in the fridge for at least an hour, preferably overnight before baking. The dough can be kept for up to 1 week in the fridge or up to 3 months in the freezer. #CHIPTIP: Save time and buy yourself a good scoop! This will allow your cookies to be more consistent in size and will definitely look more professional!
  7. To bake, preheat the oven to 350F/175C and line a baking sheet with parchment paper. Arrange dough balls 2 inches apart (they will expand when baking). #CHIPTIP: Refridgerating the dough allows the flour to fully hydrate, which promotes browning and prevents over spreading in the oven. Make sure to do this for a deeply caramelised cookie with picture perfect rippled edges!
  8. Bake the cookies for 12-14 minutes, until they’re slightly puffed up and the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle - don’t worry - the cookie will continue to cook outside of the oven.
  9. Cool the cookies on the baking sheet for 5 minutes, and generously sprinkle the Salt Pack on top. Once they are firm enough to handle, transfer to a cooking rack to cool completely.
  10. Enjoy your cookies, tag us @bychip.hkg and hashtag #chipchallenge to show us your creations!
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