The Chocolate Chip Cookies of my dreams!

abbreviated recipe

1. Stay at the stove
   1

   🧈🌾🌽ASmall prep bowl A225 gs unsalted butter, cut into 1cm / 1/2" cubes · 300 gs plain flour / all-purpose flour, spooned and levelled · 3 teaspoons cornflour/cornstarch, tightly pack and level the spoon measure · ½ teaspoon baking soda / bi-carb, sifted if lumpy

   • 🧂¼ teaspoon baking powder
   • 🧂½ teaspoon cooking salt / kosher salt, halve for table salt, +50% for flakes
   • 🍬200 gs brown sugar, light brown sugar
   • 🍬100 gs caster sugar / superfine super, sub regular/granulated
   • 🥚1 large egg, at room temp
   • 🥚1 yolk from a large egg, at room temp
   • 🍦1 teaspoon vanilla extract
   • 🍫250 gs dark chocolate chips / semi-sweet choc chips, plus extra for decorating
   • 🍫150 gs milk chocolate chips

   Brown butter, cool, hand mix in sugar, then egg + vanilla. Mix in whisked Dry, adding choc towards end. Form 8 x 155g (1/2 cup) discs 3.75cm/1.5" thick. Fridge 12 -24 hrs. Bake from fridge cold 4 at a time, 180°C/350°F (170°C fan) 17 min, top with more choc while hot if desired. Cool 20 min on tray, attack!

   24:00

   Start timer

browned butter

1. Stay at the stove
   2

   🧈ASmall prep bowl A225 gs unsalted butter, cut into 1cm / 1/2" cubes

   Simmer to brown - Put the butter in a silver saucepan or small pan over medium high heat. Once melted, let it simmer (as in, bubbling) for 4 to 5 minutes, stirring every now and then, until it gets real foamy, you see little golden specks (wade through foam to see) and it smells nutty & extra buttery.

   05:00

   Start timer

cool

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   3

   Immediately pour into a heatproof bowl, including all those golden specks. Cool to room temperature (~45 minutes), cool enough so it won't melt the choc chips.

   45:00

   Start timer

dough

1. Stay at the stove
   4

   🌾🌽🧂ASmall prep bowl A300 gs plain flour / all-purpose flour, spooned and levelled · 3 teaspoons cornflour/cornstarch, tightly pack and level the spoon measure · ½ teaspoon baking soda / bi-carb, sifted if lumpy

   • 🧂¼ teaspoon baking powder
   • 🧂½ teaspoon cooking salt / kosher salt, halve for table salt, +50% for flakes

   Whisk Dry ingredients in a separate bowl.

mix wet

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   5

   • 🍬200 gs brown sugar, light brown sugar
   • 🍬100 gs caster sugar / superfine super, sub regular/granulated
   • 🥚1 large egg, at room temp
   • 🥚1 yolk from a large egg, at room temp
   • 🍦1 teaspoon vanilla extract

   To the browned butter, add both sugars and mix with a wooden spoon. Add the egg, yolk and vanilla. Mix until smooth - it will look caramel.

finish dough

1. Stay at the stove
   6

   🌾ASmall prep bowl A300 gs plain flour / all-purpose flour, spooned and levelled

   • 🍫250 gs dark chocolate chips / semi-sweet choc chips, plus extra for decorating
   • 🍫150 gs milk chocolate chips

   Add the Dry ingredients and mix until the flour is mostly incorporated. Add the choc chips and stir until the flour is fully incorporated.

make dough discs

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   7

   Measure out 8 x 155g (5.3 oz/ 1/2 cup) portions of dough, roll into a ball then shape into a 3.75cm/1.5" thick round disc. Place in a very airtight container.

chilling

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   8

   Refrigerate for 12 hours, up to 48 hours.

   2880:00

   Start timer

baking

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   9

   Preheat oven to 180°C/350°F (170°C fan-forced).

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   Place 4 fridge-cold cookies 7.5 cm/3" apart on a tray lined with baking paper/parchment paper.

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   Bake for 17 minutes or until the edges are golden and the surface is just set (ie not melty raw dough) but still pale.

   17:00

   Start timer

decorate and cool

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   12

   • 🍫250 gs dark chocolate chips / semi-sweet choc chips, plus extra for decorating

   Working quickly, press extra choc chips on the surface, then cool on the tray for 20 minutes.

   20:00

   Start timer

grab now

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   13

   Transfer to a rack to cool fully before storing in an airtight container.