Classic Chocolate Chip

• 250 g salted butter, browned and reduced to approximately 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 or dark chocolate disks
• flaky sea salt for topping

Uses 220 g dark brown sugar instead of 200 g for the finalized Classic Chocolate Chip texture. Espresso powder is stirred into the hot browned butter.

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

   Brown the butter: Melt the butter in a saucepan over medium heat. Continue cooking, stirring frequently, until it foams and the milk solids turn golden brown with a nutty aroma. Remove it from the heat immediately.

2. 2

   Stir the espresso powder into the browned butter while it is still hot. Transfer to a mixing bowl and allow it to cool for 15–20 minutes.

3. 3

   Make the cookie dough: Add the dark brown sugar and granulated sugar to the cooled browned butter. Mix until thoroughly combined.

4. 4

   Add the eggs one at a time, followed by the vanilla and whipping cream. Mix until smooth and glossy.

5. 5

   In a separate bowl, whisk together the flour, baking soda, baking powder, and sea salt. Gradually fold the dry ingredients into the wet mixture. Do not overmix.

6. 6

   Fold in the dark chocolate chips and chopped dark chocolate.

7. 7

   Portion and chill: Portion the dough into 90 g balls. Place them on a parchment-lined tray and press a few extra pieces of chocolate on top. Cover and refrigerate overnight.

8. 8

   Bake: Preheat the oven to 350°F. Arrange the chilled cookie dough on a parchment-lined baking sheet, leaving enough room between each cookie. Bake for 12 minutes, or until the edges are set but the centres still look slightly soft.

9. 9

   Sprinkle with flaky sea salt, if desired. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.

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