Chocolate Chip Cookies — Bakery Style
“I have tested more chocolate chip cookie recipes than I care to admit. After years of tinkering, this is the version I keep coming back to: brown butter for depth, more brown sugar than white for chewiness, and good quality chocolate chopped from a bar (not chips). They’re better the next day, if they last that long.”
What You’ll Need
- 225g unsalted butter, browned
- 200g light brown sugar
- 100g granulated white sugar
- 2 large eggs plus 1 extra yolk
- 2 tsp vanilla extract
- 350g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 250g good quality dark chocolate, roughly chopped (70% cocoa)
- Flaky sea salt for sprinkling
Let’s Cook — Step by Step
- Step 1 — Brown the butter: melt in a saucepan over medium heat, swirling constantly, until it turns golden-brown and smells nutty. Pour into a bowl and let cool for 15 minutes.
- Step 2 — Add both sugars to the cooled brown butter. Whisk well.
- Step 3 — Add eggs, extra yolk, and vanilla. Whisk until the mixture is thick and smooth — about 2 minutes.
- Step 4 — Fold in flour, bicarbonate of soda, and salt. Mix until just combined.
- Step 5 — Fold in chopped chocolate.
- Step 6 — Refrigerate the dough for at least 2 hours — ideally overnight. This step is optional but noticeably improves them.
- Step 7 — Preheat oven to 180°C. Line baking trays with parchment.
- Step 8 — Roll dough into balls slightly larger than a golf ball. Place well apart — they spread.
- Step 9 — Bake 11–13 minutes until the edges are set and golden but the centre looks underdone. It will firm up as it cools.
- Step 10 — Immediately press a few extra chocolate pieces into the tops and sprinkle with flaky salt.
- Step 11 — Leave on the tray for 10 minutes before moving — they’re fragile when hot.
Kitchen Tip: Under-bake them by two minutes compared to what looks right. They’ll look raw but cool into perfect chewy cookies. Over-baked cookies are unforgivable.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
