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This recipe is the result of extensive testing to create the perfect chocolate chip cookie. By using brown butter for a deep nutty flavor, a mix of flours for chewiness, and two types of sugar for moisture and crispiness, these cookies achieve an unparalleled texture and taste. The addition of both chocolate chips and chunks ensures a delightful chocolatey experience in every bite.
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First, make the brown butter, top it off with water to reach 1 cup, and let it cool completely. → Cream the cooled brown butter with dark brown sugar, white sugar, vanilla, and espresso powder. Beat in the egg and egg yolk. → Gradually mix in the sifted dry ingredients (flours, salt, baking soda) until just combined. → Fold in the chocolate chips and chunks. → Scoop the dough, chill for at least one hour (or overnight for best results), and bake at 350°F (180°C) for 12-14 minutes.
First, make the brown butter, top it off with water to reach 1 cup, and let it cool completely. → Cream the cooled brown butter with dark brown sugar, white sugar, vanilla, and espresso powder. Beat in the egg and egg yolk. → Gradually mix in the sifted dry ingredients (flours, salt, baking soda) until just combined. → Fold in the chocolate chips and chunks. → Scoop the dough, chill for at least one hour (or overnight for best results), and bake at 350°F (180°C) for 12-14 minutes.
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Browning the butter is a crucial step that adds a deep, nutty, toffee-like flavor to the cookies. Don't skip it!
Using a combination of bread flour and all-purpose flour provides the perfect chewy texture with a sturdy structure.
Espresso powder enhances the chocolate flavor without making the cookies taste like coffee.
Chilling the dough is highly recommended. It allows the flour to fully hydrate and the flavors to deepen, resulting in a richer, more complex cookie and less spread during baking.
Using a mix of chocolate chips and larger chopped chunks creates varied textures and pockets of melted chocolate.
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