Sous Vide Chocolate Chip Cookies
I bet you didn't think you could make cookies using the Anova Precision Cooker. Sous vide cookies might look a little different than the typical oven recipe — here I've cooked the batter in small canning jars and then cut the results into round bars — but they're far more fun to make. You can't just use any dough recipe, though. Traditional cookie recipes include a TON of butter, which makes for a mushy sous vide cookie. Here, I've modified a typical cookie recipe to include more flour, leavener, and some serious mixer action. The result is a moist, rich, decadent cookie that your friends will never forget.
Note: It is easiest to slice the cookies once chilled. You can also serve the cookies warm out of the jar. This recipe makes about 2 dozen cookies, depending on how thickly they are sliced.
Prep Time: 01:30
Recipe Time: 03:00
195F / 90.6C
- 1 cup (142 grams) all-purpose flour
- 1 (4.92 mL) teaspoon baking powder
- 1/4 teaspoon (1.23 mL) salt
- 6 tablespoons (3 ounces/84.75 grams) unsalted butter, at room temperature
- 2/3 cup (198 grams) packed dark brown sugar
- 1 large egg
- 2 teaspoons (9.86 mL) vanilla extract
- 1 cup (175 grams) chocolate chip cookies
- Set the Anova Sous Vide Precision Cooker to 195ºF (90.6ºC). Generously grease 5 half-pint canning jars with non-stick oil spray or butter.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat the mixture on medium-high speed until light and fluffy, 3 to 5 minutes.
- Beat in the egg, followed by the vanilla. Continue to beat until mixture is very light and fluffy, about 3 more minutes.
- Remove the bowl from the mixer. Gently fold in the flour mixture until just combined.
- Fold in the chocolate chips.
- Divide the dough between the prepared jars. Using lightly greased fingers, pat dough down to the bottom of the jars. Each jar should be no more than half full. Wipe off sides and tops of jars using a damp towel.
- Place lids and bands on jars and seal until just tight (do not over-tighten jars; air will still need to escape). Place jars in water bath and set the timer for 3 hours.
- When the timer goes off, remove the jars from the water bath. Place on a cooling rack. Carefully remove the lids. Let the cookies cool to room temperature.
- When the cookies are cool, run a knife around the sides of the jars and carefully un-mold the cookies. Transfer to a plate and refrigerate until chilled, about 1 hour.
- Using a very sharp knife, slice each cookie into 1/4-inch thick horizontal slices. Serve.