Ingredients
- 1 Cup (125 g) Bread Flour
- ¾ Cup (95 g) All-purpose Flour
- 2 Tsp Kosher Salt
- 1 Tsp Baking soda
- 1 Cup (225 g) Butter
- 2 Tbsp Water
- 1 Cup (220 g) Dark Brown Sugar
- ½ Cup (100 g) White Sugar
- 2 Tsp Vanilla extract
- 1 Tsp Espresso powder
- 1 Un Egg
- 1 Un Egg Yolk
- ½ Cup (85 g) Dark semi-sweet Chocolate Chips
- 5 oz (130 g) Dark bitter Chocolate
Perfect Chocolate Chip Cookies
Preparation time
18min
Cooking time
20min
Servings
18
Instant Pot
No
Recipe Categories
- Baking
- Cookies
Main Ingredients
- Chocolate
Ingredients
- 1 Cup (125 g) Bread Flour
- ¾ Cup (95 g) All-purpose Flour
- 2 Tsp Kosher Salt
- 1 Tsp Baking soda
- 1 Cup (225 g) Butter
- 2 Tbsp Water
- 1 Cup (220 g) Dark Brown Sugar
- ½ Cup (100 g) White Sugar
- 2 Tsp Vanilla extract
- 1 Tsp Espresso powder
- 1 Un Egg
- 1 Un Egg Yolk
- ½ Cup (85 g) Dark semi-sweet Chocolate Chips
- 5 oz (130 g) Dark bitter Chocolate
Directions
- In a bowl, sift together the flours, salt, and baking soda. Set aside.
- In a saucepan, add the butter and melt over medium heat.
- Make Beurre Noisette: Bring the butter to a boil, stirring frequently. As the water begins 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 become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing it from heat and continuing to stir if it starts to foam over.
- Once the butter has turned a nice nutty brown, remove it from the heat and pour it into a large liquid measuring cup to stop the cooking.
- 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 back up to 1 cup (240 ml) of liquid.
- 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.
- In a large bowl, add the sugars, vanilla, espresso powder, and cooled (but liquid still) brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
- Add the egg and yolk and beat until incorporated.
- Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions 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.
- Using a wooden spoon, fold the chocolate chips and chunks into the dough
- Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
- For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
- Preheat the oven to 350˚F or 180˚C.
- Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
- Bake in the oven for 12-14 minutes.
- Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
- Enjoy!
Notes
The bread flour is usually a flour stronger in gluten and does not contain any raising agent. if you do not have any, replace by all-purpose flour in the same quantity.
The all-purpose flour is the traditional white flour used for cooking.
