Chocolate Chip Cookies 2.0
Brown butter, three sugars, an ice cube and a night in the fridge. Crisp edges, soft middle.
- Total
- 12 h 47 min
- Servings
- 15 servings
- Difficulty
- Medium
Ingredients
Servings
15 servings
- 100 ggranulated sugar
- 100 glight brown sugar
- 100 gdark brown sugar
- 160 gunsalted butter
- 2medium eggs, one whole plus one yolk
- 260 gplain flour (00)
- 250 gdark cooking chocolate (70%)
- 1 tspbaking soda
- 1 tspsalt
- 1 tspespresso powder
- 1 tspvanilla extract
- 1 cubeice, about 40 g
Method
Step 1. Heat the butter over medium heat and keep going until it browns. Take it off the heat, stir in the espresso powder, then add the ice cube.
Step 2. Once the butter has cooled to about room temperature, mix in the white, light brown and dark brown sugars with a spatula until homogeneous.
Step 3. Add one whole egg and one yolk, the baking soda, salt and vanilla extract, then mix.
Step 4. Once the mix is homogeneous, sift in the flour and incorporate it.
Step 5. Cut the chocolate into irregular chunks and fold them into the dough.
Step 6. Divide the dough into irregular balls, ideally using two wooden spoons.
Step 7. Lay them on a tray, cover with cling film and rest overnight in the fridge.
Step 8. Bake on parchment paper in a preheated fan oven at 170°C for 15 to 17 minutes, depending on size.
Written down on November 25, 2024
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