I’ve Finally Found the Absolute Gold Standard for Chocolate

• total waktu: 1 hour 33 minutes

Bahan-bahan

220g unsalted browned butter, room temp

200g light or dark brown sugar

120g granulated sugar

2 large eggs, room temp

6g vanilla bean paste or vanilla extract

300g all-purpose flour

2g baking powder

3 ½ baking soda

6g sea salt

440g chocolate chips (mix of semisweet and milk chocolate)

Petunjuk

Prep: Preheat your oven to 375°F (190°C). Line two large sheet pans with parchment paper.

Cream: In a large bowl, combine the brown butter, brown sugar, granulated sugar, salt, and vanilla. Mix for 3–5 minutes until the mixture is light and fluffy.

Emulsify: Add the eggs one at a time, mixing well for 1–2 minutes after each addition until the batter has lightened in color and thickened significantly.

Dry Mix: Add the flour, baking powder, and baking soda. Mix until just combined—there should still be a few streaks of flour visible.

Fold: Add the chocolate chips and mix for only 10–15 seconds to distribute them. Do not overwork the dough!

Bake: Scoop out 100g dough balls (these are large, bakery-style cookies). Arrange them on the pans, leaving plenty of space. Bake for 12–14 minutes until the edges are golden brown.

Pro Tip: For even deeper flavor, shape the dough balls and refrigerate for 3 days, then freeze overnight. Bake straight from the freezer at 375°F for 15–17 minutes.

Cool: Let the cookies cool completely on a wire rack to allow the texture to set.

Prep Time: 15 mins | Bake Time: 14 mins | Total Time: 30 mins

Calories per serving: ~480 | Servings: 12-14 jumbo cookies

Bon appétit and happy cooking!