My ultimate chocolate chip cookies 🍪

Step 1/16

• 12½ g bread flour
• 9½ g plain flour
• ¼ tsp salt
• ⅛ tsp baking soda

• sieve
• bowl (large)

In a medium bowl, sift together the flours, salt and baking soda. Set aside.

Step 2/16

• 22½ g unsalted butter

• saucepan

In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!

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• wooden spoon

Bring the bottle boil, stirring frequently. As the water begin to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may be become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from the heat and continuing to stir if it starts to foam over.

Step 4/16

• liquid measuring cup

Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking process. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it up to 240 ml of liquid.

Step 5/16

Set aside to cool to room temperature. To help speed this process up, you can place it in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you’re adding it to the dough later on, so make sure to remove it after 15 minutes.

Step 6/16

• 11 g light brown sugar
• 11 g dark brown sugar
• 10 g caster sugar
• ¼ tsp vanilla extract
• ⅛ tsp espresso powder (optional)

• hand mixer with beaters
• bowl (large)

In a large bowl, add the sugars, vanilla, espresso powder and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.

Step 7/16

• ⅛ egg
• ⅛ egg yolk

Add the egg and egg yolk and beat until incorporated.

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Add the dry ingredients, about 1/3 of the mixture at a time, and beat between until just incorporated. It’s okay for there to be a bit of unmixed flour on the edge of the bowl, this will be incorporated in the next step.

Step 9/16

• 10 g milk chocolate chips

• wooden spoon

Using a wooden spoon, fold in the chocolate chips into the dough.

Step 10/16

• baking sheet
• parchment paper
• ice cream scoop (optional)

Scoop the cookie dough onto a parchment paper- lined baking sheet in 3-tablespoon-sized balls. Use an ice cream scoop to make it easier and the balls will be more even.

Step 11/16

For optimal flavour, cover and refrigerate for 1 hour or, even better, overnight.

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• oven

Preheat the oven to 180 °C (350 °F).

Step 13/16

• oven
• baking sheet
• parchment paper

Evenly space the dough balls 3 inches (18 cm) apart from one another on a parchment paper-lined baking sheet.

Step 14/16

Bake in a preheated oven for 12-14 minutes.

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• wire rack

Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire cooling rack to cool completely.

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Now enjoy your freshly baked cookies 🍪!