Best Chocolate Chip Cookies

22 mins
Serves 1
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Directions

  1. 1Brown 225g butter on medium heat until deep amber.
  2. 2Brown 225g butter on medium heat until deep amber.
  3. 3Brown 225g butter on medium heat until deep amber.
  4. 4Pour into a glass or stainless bowl, scraping every milk solid, and chill until solid.
  5. 5Pour into a glass or stainless bowl, scraping every milk solid, and chill until solid.
  6. 6Pour into a glass or stainless bowl, scraping every milk solid, and chill until solid.
  7. 7Cream solid brown butter, cold cubed butter, and sugars just until combined, making sure to still see solid cube butter.
  8. 8Cream solid brown butter, cold cubed butter, and sugars just until combined, making sure to still see solid cube butter.
  9. 9Cream solid brown butter, cold cubed butter, and sugars just until combined, making sure to still see solid cube butter.
  10. 10Add eggs, yolk, and vanilla extract.
  11. 11Add eggs, yolk, and vanilla extract.
  12. 12Add eggs, yolk, and vanilla extract.
  13. 13Whisk dry ingredients (all-purpose flour, bread flour, baking powder, baking soda, salt) separately.
  14. 14Whisk dry ingredients (all-purpose flour, bread flour, baking powder, baking soda, salt) separately.
  15. 15Whisk dry ingredients (all-purpose flour, bread flour, baking powder, baking soda, salt) separately.
  16. 16Fold dry ingredients into the wet ingredients slowly.
  17. 17Fold dry ingredients into the wet ingredients slowly.
  18. 18Fold dry ingredients into the wet ingredients slowly.
  19. 19Fold in chocolate chips and chocolate bar.
  20. 20Fold in chocolate chips and chocolate bar.
  21. 21Fold in chocolate chips and chocolate bar.
  22. 22Scoop into 100g balls.
  23. 23Scoop into 100g balls.
  24. 24Scoop into 100g balls.
  25. 25Chill dough for a minimum of 1 hour.
  26. 26Chill dough for a minimum of 1 hour.
  27. 27Chill dough for a minimum of 1 hour.
  28. 28Bake at 375F for 12 to 14 minutes.
  29. 29Bake at 375F for 12 to 14 minutes.
  30. 30Bake at 375F for 12 to 14 minutes.
  31. 31Slam the tray on the counter 2 to 3 times the moment they come out.
  32. 32Slam the tray on the counter 2 to 3 times the moment they come out.
  33. 33Slam the tray on the counter 2 to 3 times the moment they come out.
  34. 34Immediately sprinkle with flaky salt.
  35. 35Immediately sprinkle with flaky salt.
  36. 36Immediately sprinkle with flaky salt.
  37. 37Rest 10 minutes on the pan.
  38. 38Rest 10 minutes on the pan.
  39. 39Rest 10 minutes on the pan.

Ingredients

  • 225 g unsalted butter, browned and chilled solid
  • 225 g unsalted butter, browned and chilled solid
  • 225 g unsalted butter, browned and chilled solid
  • 113 g cold unsalted butter, cubed
  • 113 g cold unsalted butter, cubed
  • 113 g cold unsalted butter, cubed
  • 220 g brown sugar
  • 220 g brown sugar
  • 220 g brown sugar
  • 100 g white sugar
  • 100 g white sugar
  • 100 g white sugar
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 yolk
  • 1 yolk
  • 1 yolk
  • 8 g vanilla extract
  • 8 g vanilla extract
  • 8 g vanilla extract
  • 177 g all-purpose flour
  • 177 g all-purpose flour
  • 177 g all-purpose flour
  • 195 g bread flour
  • 195 g bread flour
  • 195 g bread flour
  • 6 g baking soda
  • 6 g baking soda
  • 6 g baking soda
  • 2 g baking powder
  • 2 g baking powder
  • 2 g baking powder
  • 6 g fine salt
  • 6 g fine salt
  • 6 g fine salt
  • semi sweet chocolate chips
  • semi sweet chocolate chips
  • semi sweet chocolate chips
  • Hershey's XL special dark chocolate bar
  • Hershey's XL special dark chocolate bar
  • Hershey's XL special dark chocolate bar
  • flaky sea salt to finish
  • flaky sea salt to finish
  • flaky sea salt to finish

Equipment

glass or stainless bowl

Tips

  • Use two types of flour (all-purpose and bread flour) for the perfect protein percentage.
  • A cold dough going into a hot oven creates a temperature shock that makes the cookies tall and thick.
  • Pull cookies out when centers look underbaked for a perfect gooey center.
  • Slam the tray on the counter 2 to 3 times the moment they come out to knock air out and prevent cakiness, ensuring perfect density.
  • Salt balances sweetness and brings flavor forward.