Yield: 22 Cookies (60g)
| Ingredients | Amount | Notes |
|---|---|---|
| Unsalted Butter | 227g | room temp |
| Dark Brown Sugar | 150g | turbinado, muscovado, coconut palm all work |
| Light Brown Sugar | 150g | |
| Eggs (large) | 2 | |
| Vanilla Paste | 13g | |
| AP Flour | 360g | |
| Salt | 5g | |
| Baking Soda | 5g | |
| Malted Milk Powder | 20g | optional |
| Dark Chocolate (70%) | 180g | roughly chopped |
| Milk Chocolate (35%) | 180g | roughly chopped |
Procedure:
- In the bowl of a stand mixer, or with a hand mixer, mix the butter and brown sugars on a medium high speed (7 on a kitchenaid) for about 3 minutes. It should be quite lighter in color and “fluffy”.
- Scrape down the sides of the bowl, add the eggs and vanilla, and mix again on the same speed a further 2 minutes.
- Chop your chocolate bars into roughly chocolate chip sized pieces. Irregularity here is good so leave some pieces slightly larger and some slightly smaller. If you only have chocolate chips, chopping those slightly will also benefit the melting in the cookie.
- Scrape down the sides of the bowl again and add the remainder of the ingredients. Yes, you can throw your chocolate in with the flour.
- Mix on a very low speed until your cookie dough forms. This should only take about 30 seconds. I like to stir with a rubber spatula or wooden spoon by hand for a couple rotations as well, to make sure all the butter on the bottom was mixed thoroughly.
- Portion or scoop 2 oz (60g) balls onto a greased and parchment lined sheet tray. Cover tightly with plastic wrap and refrigerate for a minimum of 30 minutes. Age always makes cookies better, up to about 3 days, so throw a whole tray in your freezer and bake them as you want to eat them, and they’ll only get better.
- An industry secret tip is to freeze them solid, then pull them off the tray and put them in plastic bags to consolidate space.
- Preheat your oven to 350 Fahrenheit, line a baking sheet with parchment and grease the surface. You can fit about 8 on a standard baking tray (18 in x 13 in pan), alternating 3 cookies, 2 cookies, 3 cookies.
- Bake the cookies from frozen for 10 minutes at 350 degrees. Allow to cool on the warm pan a minimum of 5 minutes before trying to move.
Special Instructions / notes:
Some flaky sea salt directly on the top of the cookie the second after it comes out of the oven will never be a bad idea. Salty-sweet is renowned for a reason.
The darker and more complex the brown sugar, the better these cookies will be.. its essentially the secret ingredient. If you did these cookies perfectly like I would, for the dark brown sugar I use coconut palm sugar. There’s a complexity to it that I truly can’t do justice with words. My local Walmart carries it, you can find it.