How To Make Perfect Chocolate Chip Cookies

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How To Make Perfect Chocolate Chip Cookies

Make sure the brown butter cools properly. You want it to cool enough so that it is a little creamy/opaque again - this makes it a lot easier to whip into the sugars and keeps your cookies from coming out greasy. Brown the butter first - then put it in the fridge to cool while you prep all the rest of the ingredients!

Ingredients

• 2 teaspoons vanilla extract
• 1 teaspoon espresso powder
• 1 large egg
• 1 cup bread flour (125 g)
• ¾ cup all-purpose flour (95 g)
• 2 teaspoons kosher salt, or 1½ teaspoons table salt
• 2 tablespoons water, room temperature
• 1 cup dark brown sugar (220 g)
• ½ cup white sugar (100 g)
• 1 teaspoon baking soda
• 1 cup unsalted butter (225 g), 2 sticks

Preparation

1. Frist, In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
2. Then 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!
3. Next, 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 from heat and continuing to stir if it starts to foam over.
4. Then 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. 
5. Next, 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.
6. Next, Set aside to cool to room temperature. To help speed this process up, you can place 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 after 15 minutes.
7. Then 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.
8. Next, Add the egg and yolk and beat until incorporated.
9. Then 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 bowl, this will be incorporated in the next step.
10. Next, Using a wooden spoon, fold the chocolate chips and chunks into the dough
11. Then Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
12. Next, For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
13. Then Preheat the oven to 350˚F (180˚C).
14. Next, Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
15. Then Bake in a preheated oven for 12-14 minutes.
16. Next, Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
17. Enjoy!

Recipes adapted from :   sunset.com