Difficulty
3/5
Prep Time
25 mins
Total Time
75-90mins
Makes
9 Big Cookies
Ingredients
- 170g, Browned butter (See step 1)
- 100g, Caster Sugar
- 100g, Brown Sugar
- 1, Large Egg
- 1, Large Egg Yolk
- 1tsp, Vanilla Extract
- 200g, Flour
- 1/2tsp, Baking Soda
- 1 Cup, Chocolate Chunks
An excellent final product made with the most simple ingredients. Brown your butter sometimes, it brings out a whole new set of flavours.
- Brown the butter: Cut butter into small chunks and put it in a light-coloured sauce pan, so that you can identify when the butter has browned. On medium heat, while continuously stirring, melt your butter. In about 5-6 minutes, your butter will start changing its colour and will have a very strong aroma. It will foam up but don’t stop stirring. Once the foam dials down, you’ll be able to see milk solids at the bottom of the pan, browned and toasted. Keep it aside to cool. Don’t remote the milk solids, they add more flavour.
(Don’t use high heat to speed up the process, you might burn the butter) - Whisk the butter & Sugar: In a big bowl, mix your sugars with an electric whisk (You can use a hand whisk too). While whisking, slowly pour in your cooled butter. Keep whisking till the butter-cream mixture emulsifies.
- Eggs and yolks: Add the egg, egg yolk, & the vanilla extract. Beat until fully combined and you are left with an even mix (2-3mins).
- Flour time: Sift in the flour and baking soda. Using a spatula, slowly fold in the dry ingredients. You don’t want to over mix, as the batter will loose the airiness and more gluten development will take place. Mix until you can still see a few strands of flour. Then add in the chocolate chunks and mix until just incorporated. This will ensure you don’t over work the dough.
- Chill the dough: Using an ice-cream scoop, scoop out dough balls and chill in the fridge for a couple hours/overnight, or do what I did and freeze it for 30-45mins.
- Pre-heat: After 10mins of chilling, pre-heat your oven at 180C and line a baking sheet with parchment paper or just grease the sheet.
- Bake: Bake the cookies for 18-22mins, or until you can see a golden brown crust but the cookies are still really soft from the middle. This way once they are cooled, they will crisp up but still have a soft texture inside. (I baked it for 22mins, and lightly toasted them before taking them out by using a high-temp toast only mode)
- Cool them down before you hog them down!
Tip: You can freeze the dough balls and bake them anytime you like.
Perfect provisioning for midnight cravings.
