Perfect Chocolate Chip Cookies
Serves 1
Directions
- 1Start by sifting together the all-purpose flour, bread flour, salt, and baking soda.
- 2Melt butter in a saucepan and brown it by bringing it to a boil.
- 3Keep stirring the butter to ensure even browning.
- 4Once dark brown bits appear at the bottom, pour the brown butter into a liquid measuring cup to cool it down quickly and stop the cooking.
- 5Add water to the brown butter until it reaches one cup in total.
- 6Allow the brown butter to cool down to room temperature.
- 7Combine white sugar, dark brown sugar, vanilla, and espresso powder in a bowl.
- 8Add the cooled brown butter to the sugar mixture and cream them together until well incorporated.
- 9Add the egg and the egg yolk to the mixture.
- 10Gradually add the sifted flour mixture in about thirds, beating until most of the flour is incorporated.
- 11Fold in the chocolate chips and dark chocolate chunks until all flour is incorporated.
- 12(Optional) For best flavor, scoop the dough onto a baking sheet and chill overnight in the fridge.
- 13Bake the cookies immediately or after chilling.
Ingredients
- all-purpose flour
- bread flour
- salt
- baking soda
- 1 cup butter
- water
- white sugar
- dark brown sugar
- vanilla
- espresso powder
- 1 egg
- 1 egg yolk
- chocolate chips
- dark chocolate chunks
Equipment
saucepanliquid measuring cupbaking sheet
Tips
- Brown butter for a nutty flavor.
- Use a combination of white and dark brown sugar for great flavor.
- A combination of all-purpose and bread flour gives the best of both worlds in terms of chewiness and texture.
- Cool brown butter to room temperature before adding to sugar to prevent greasy dough.
- Add flour in thirds to avoid a mess.
- A little bit of unincorporated flour is good; it will finish incorporating when folding in chocolate.
- Chilling the dough overnight in the fridge results in the best flavor, especially after scooping them first.
- Cut dark chocolate with a serrated knife for varied textures and flavors.
- For less salty cookies, use half the amount of salt.
- Harden butter after browning it.
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