Chocolate Chunk Cookies

Updated at: Thu, 17 Aug 2023 09:46:14 GMT

Step 1

Brown butter on high heat, let cool in fridge until hard

Step 2

Into the bowl of a stand mixer, add room temperature butter and the sugars. Using the paddle attachment, cream for 4-5 minutes on medium high. Then add in eggs + yolk and vanilla and cream on high for another 1 minutes (pausing to scrape down the sides of the bowl halfway through). Creaming times will vary slightly based on the temperature of your product. At the end of the creaming, your mixture should look the way it does in the video.

Step 3

Roughly chop the chocolate. Transfer the chocolate into a colander or salad spinner and gently shake to remove some of the fine grains of chocolate so you're left with mostly the large chunks.

Step 4

Add flour, baking soda, baking powder, and salt and mix on low for about 30 seconds. Reserve 15-20 chocolate chunks and gently fold the rest into the mixture until well distributed.

Step 5

For huge cookies, Using a 4oz scoop or 1/2c measuring cup, scoop cookies onto a small tray, dropping a couple of chocolate chunks into the bottom of the scooper before scooping. Refrigerate for 4-12 hours. For normal cookies, make slightly larger than golf ball sized shapes with hand, don't make them too pretty, they gain character as they cook. this should yield 16 cookies.

Step 6

When you're ready for baking, preheat oven to 375 degrees. Place cookies on two-three flat, parchment-lined baking sheets, and sprinkle with Maldon salt

Step 7

Bake 15-18 minutes depending on oven, remove and let cool on cooling rack

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