Classic Chocolate Chip

• 250 g salted butter, browned and reduced to about 200 g
• 1 Tbsp espresso powder
• 1 cup (220 g) packed dark brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 1 Tbsp pure vanilla extract
• 1 Tbsp whipping cream
• 2¾ cups (345 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp fine sea salt
• 2 cups (340 g) dark chocolate chips
• 170 g dark chocolate, roughly chopped
• flaky sea salt for topping

Melt the butter in a light saucepan over medium heat, stirring often. When it foams and the milk solids turn golden brown with a nutty aroma, pour it straight into a heatproof bowl — browned bits included — and let it cool until just lukewarm before mixing.

1. 1

   Melt the butter in a saucepan over medium heat and keep cooking, stirring frequently, until it foams and the milk solids turn golden brown and smell nutty. Take it off the heat right away.

2. 2

   Stir the espresso powder into the browned butter while it is still hot, then transfer to a mixing bowl and cool 15–20 minutes.

3. 3

   Add both sugars to the cooled butter and mix until thoroughly combined. Add the eggs, vanilla, and whipping cream, and mix until smooth and glossy.

4. 4

   In a separate bowl, whisk together the flour, baking soda, baking powder, and sea salt.

5. 5

   Fold the dry ingredients gradually into the wet mixture — do not overmix — then fold in the chocolate chips and chopped chocolate.

6. 6

   Portion into 90 g balls, set them on a parchment-lined tray, press a few extra pieces of chocolate on top, cover, and refrigerate overnight.

7. 7

   Heat the oven to 350°F. Space the chilled dough well apart on parchment and bake about 12 minutes, until the edges are set but the centres still look slightly soft.

8. 8

   Sprinkle with flaky sea salt if you like, then cool on the sheet 10 minutes before moving to a rack.

Airtight at room temperature: 4 days. Freeze baked cookies: 2 months. Freeze portioned dough: 3 months — bake from frozen, adding 2–4 minutes.