Bucket List Chocolate Chip Cookies

Updated at: Thu, 17 Aug 2023 02:52:30 GMT

Step 1

Preheat oven to 350F

Step 2

Line baking sheets with parchment paper

Step 3

Place a small saucepan over medium heat and place half of the butter in the pan. Gently cook the butter to create a deep brown colour. The butter will foam as the water content cooks off and then the milk solids in the butter will begin to brown. Keep to medium heat and gently swirl the saucepan to keep the butter moving. You will begin to smell the browning and see the colour change to a nutty brown. Remove from heat and allow to cool.

Step 4

In a small bowl combine flour, salt and baking soda. Set aside.

Step 5

Chop the bar of dark chocolate into chunks and shards. Scoop up all the bits, dust and crumbs and place in a bowl. Set aside.

Step 6

Place cooled brown butter and the remaining room temperature butter into a large mixing bowl along with all of the sugars. Beat until light and creamy.

Step 7

Add egg and egg yolk and vanilla. Beat until light and fluffy.

Step 8

Gently stir in the dry ingredients mix with a wooden spoon to combine. You can use your electric mixer but very briefly! You want to combine the butter mixture and dry ingredients but you don’t want to over develop the gluten and end up with a tough cookie. Best to switch to the hand method as soon as you are able.

Step 9

Just before the dry ingredients are fully combined add in the chopped chocolate and finish mixing things together. You should have a consistent smooth dough. Once you have this - put the spoon down.

Step 10

Let the dough rest for 10-15 minutes. This time relaxes the gluten and gives the flour a chance to fully hydrate.

Step 11

Scoop cookies onto baking sheets and press to flatten slightly.

Step 12

Bake 10-12 minutes

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