48-Hour Chocolate Chip Cookies

48 mins
Serves 1
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Directions

  1. 1Make toffee by mixing 1 stick of unsalted butter, 1 cup of light brown sugar, and 1 tsp of kosher salt in a pan over the heat.
  2. 2Make toffee by mixing 1 stick of unsalted butter, 1 cup of light brown sugar, and 1 tsp of kosher salt in a pan over the heat.
  3. 3Make toffee by mixing 1 stick of unsalted butter, 1 cup of light brown sugar, and 1 tsp of kosher salt in a pan over the heat.
  4. 4Pour the mixture on a baking sheet and put it in the freezer to harden.
  5. 5Pour the mixture on a baking sheet and put it in the freezer to harden.
  6. 6Pour the mixture on a baking sheet and put it in the freezer to harden.
  7. 7Make brown butter by melting 2 sticks of unsalted butter in a pan.
  8. 8Make brown butter by melting 2 sticks of unsalted butter in a pan.
  9. 9Make brown butter by melting 2 sticks of unsalted butter in a pan.
  10. 10Add 2 ice cubes to stop the cooking process.
  11. 11Add 2 ice cubes to stop the cooking process.
  12. 12Add 2 ice cubes to stop the cooking process.
  13. 13Mix the brown butter with the hardened toffee.
  14. 14Mix the brown butter with the hardened toffee.
  15. 15Mix the brown butter with the hardened toffee.
  16. 16In a bowl, mix 0.5 cup of sugar, 1.5 cups of dark brown sugar, 2 tsp of espresso powder, 2 tsp of kosher salt, and 0.5 tsp of baking soda.
  17. 17In a bowl, mix 0.5 cup of sugar, 1.5 cups of dark brown sugar, 2 tsp of espresso powder, 2 tsp of kosher salt, and 0.5 tsp of baking soda.
  18. 18In a bowl, mix 0.5 cup of sugar, 1.5 cups of dark brown sugar, 2 tsp of espresso powder, 2 tsp of kosher salt, and 0.5 tsp of baking soda.
  19. 19Add 2 eggs and 2 tsp of vanilla extract to the mixture and mix.
  20. 20Add 2 eggs and 2 tsp of vanilla extract to the mixture and mix.
  21. 21Add 2 eggs and 2 tsp of vanilla extract to the mixture and mix.
  22. 22Add 2.5 cups of all-purpose flour and mix until well combined.
  23. 23Add 2.5 cups of all-purpose flour and mix until well combined.
  24. 24Add 2.5 cups of all-purpose flour and mix until well combined.
  25. 25Chop 6 oz of 70% cacao minimum chocolate and add it to the dough along with the toffee.
  26. 26Chop 6 oz of 70% cacao minimum chocolate and add it to the dough along with the toffee.
  27. 27Chop 6 oz of 70% cacao minimum chocolate and add it to the dough along with the toffee.
  28. 28Mix the dough.
  29. 29Mix the dough.
  30. 30Mix the dough.
  31. 31Scoop the dough onto a baking sheet and rest in the refrigerator for 48 hours.
  32. 32Scoop the dough onto a baking sheet and rest in the refrigerator for 48 hours.
  33. 33Scoop the dough onto a baking sheet and rest in the refrigerator for 48 hours.
  34. 34Bake at 300°F (150°C) for ~20 minutes.
  35. 35Bake at 300°F (150°C) for ~20 minutes.
  36. 36Bake at 300°F (150°C) for ~20 minutes.
  37. 37Sprinkle Maldon sea salt on top of the cookies after baking.
  38. 38Sprinkle Maldon sea salt on top of the cookies after baking.
  39. 39Sprinkle Maldon sea salt on top of the cookies after baking.

Ingredients

  • 1 stick unsalted butter
  • 1 stick unsalted butter
  • 1 stick unsalted butter
  • 1 cup light brown sugar
  • 1 cup light brown sugar
  • 1 cup light brown sugar
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 2 sticks unsalted butter
  • 2 sticks unsalted butter
  • 2 sticks unsalted butter
  • 2 ice cubes
  • 2 ice cubes
  • 2 ice cubes
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 1.5 cups dark brown sugar
  • 1.5 cups dark brown sugar
  • 1.5 cups dark brown sugar
  • 2 tsp espresso powder
  • 2 tsp espresso powder
  • 2 tsp espresso powder
  • 2 tsp kosher salt
  • 2 tsp kosher salt
  • 2 tsp kosher salt
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2.5 cups all purpose flour
  • 2.5 cups all purpose flour
  • 2.5 cups all purpose flour
  • 6 oz chocolate, 70% cacao minimum
  • 6 oz chocolate, 70% cacao minimum
  • 6 oz chocolate, 70% cacao minimum
  • 0 Maldon sea salt
  • 0 Maldon sea salt
  • 0 Maldon sea salt

Equipment

frying panknifebaking sheetbaking traycookie scoopspatularolling pin
48-Hour Chocolate Chip Cookies | Clip Recipe