There's a secret ingredient in these chocolate chip cookies that makes them literally melt in your mouth -- not just the chocolate; the cookies themselves. Nik Sharma, a former scientist turned food writer and cookbook author, adds custard powder (a popular British ingredient) to his dough. The result is that the cookies themselves magically melt away, leaving bits of bittersweet chocolate behind. GET THE RECIPE ►► https://f52.co/3gEhwc3Nik Sharma writes The Kitchen Scientist column for Food52. For more of his content, follow him @abrowntable on Instagram. PREP TIME: 10 minutesCOOK TIME: 30 minutesMAKES: 20INGREDIENTS3/4 cup (165 grams) unsalted butter, cubed and softened to room temperature1 1/4 cups (180 grams) all-purpose flour1/2 cup (70 grams) custard powder, preferably Bird’s (see author’s notes)1/2 cup plus 1 tablespoon (70 grams) confectioners’ sugar1/2 teaspoon instant espresso powder or instant coffee2 tablespoons whole milk1/4 teaspoon vanilla extract5 1/4 ounces (150 grams) bittersweet chocolate chips (or chopped bittersweet chocolate)Nik Sharma is a food writer, photographer, cookbook author, and recipe developer based out in Los Angeles, California. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
