Learn to make the ultimate Chocolate Chip Cookies with a Pastry Chef
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Food Safety Certified
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The experience in a nutshell
Type of the event
Cooking classes, American
Maximum guests
20 guests
Time of the event
Live from San Francisco: 4:00 PM (1.5 hours)
See the menu
Ingredients
• 4 ounces (1 stick) unsalted butter, slightly softened
• 80 gram (.4 cup) granulated sugar
• 140 gram (.7 cup) light brown sugar
• 1 large egg
• 5 gram (1 teaspoon) vanilla extract
• 195 gram (1-1/2 cup) all purpose flour
• 3 gram (1/2 teaspoon) baking soda
• 2 gram (1/2 teaspoon) baking powder
• 1 gram (pinch) kosher salt
• 120 gram (3/4 cup) semi sweet or bitter sweet chocolate discs, chopped up (55% - 65%); if not available, chocolate chips will work
• maldon sea salt or flaky sea salt, optional
• 4 ounces (1 stick) unsalted butter, slightly softened
• 80 gram (.4 cup) granulated sugar
• 140 gram (.7 cup) light brown sugar
• 1 large egg
• 5 gram (1 teaspoon) vanilla extract
• 195 gram (1-1/2 cup) all purpose flour
• 3 gram (1/2 teaspoon) baking soda
• 2 gram (1/2 teaspoon) baking powder
• 1 gram (pinch) kosher salt
• 120 gram (3/4 cup) semi sweet or bitter sweet chocolate discs, chopped up (55% - 65%); if not available, chocolate chips will work
• maldon sea salt or flaky sea salt, optional
Kitchen Tools
• baking sheet
• parchment paper or silicone mat
• electric stand mixer and paddle attachment or hand mixer
• digital measuring scale
• rubber scraper or spatula
• #16 disher or ice cream scoop
• oven
• baking sheet
• parchment paper or silicone mat
• electric stand mixer and paddle attachment or hand mixer
• digital measuring scale
• rubber scraper or spatula
• #16 disher or ice cream scoop
• oven
Prep
• Remove butter and egg from fridge 30 mins before class starts to bring the ingredients to room temperature.
• Mise en place: weigh each ingredient separately in individual container/bowl. Everything must be laid out on the kitchen counter beforehand.
• Have tools ready and accessible
• Guests will need to have room in the fridge and freezer as we will be storing dough before baking.
• Remove butter and egg from fridge 30 mins before class starts to bring the ingredients to room temperature.
• Mise en place: weigh each ingredient separately in individual container/bowl. Everything must be laid out on the kitchen counter beforehand.
• Have tools ready and accessible
• Guests will need to have room in the fridge and freezer as we will be storing dough before baking.
Other experiences by Eloise
$31 Price per guest