Sous Vide Chocolate Chip Cookies
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.
Pro-level cooking techniques made simple.
Ingredients for 24
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.