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YIELD 25 - 40 SERVINGS
COOKING TIME 75 MINUTES
COOKING TEMPERATURE 135˚F (57.2˚C)
INGREDIENTS
At least 2 hours before serving, pre-heat
a water bath to 135ºF (57.2ºC). Place the egg in the water
bath and cook for 75 minutes. Remove and let cool.
At least 15 minutes before serving,
combine the butter, white sugar, brown sugar, vanilla, salt,
and pasteurized egg and mix well to combine, preferably
with a hand mixer or standing mixer. Stir in the flour until it
is completely combined. Add the chocolate chips and fold
them into the dough To Assemble Roll the dough into small
balls and serve in a bowl or on a plate. You can also serve
them as a topping on ice cream or brownies. They will last
in the refrigerator for several days.
1 LARGE EGG, STILL IN THE SHELL
⅔ CUP BUTTER, SLIGHTLY SOFTENED
½ CUP WHITE SUGAR
½ CUP BROWN SUGAR
1 TEASPOON VANILLA EXTRACT
1 TEASPOON SALT
1 PASTEURIZED EGG
1 ½ CUPS FLOUR
5 OUNCES CHOCOLATE CHIPS (150G)
Sous Vide 7
This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia
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