Ultimate Chocolate Chip Cookies

Ingredients

• 1 cup All‑purpose flour (spooned and leveled)
• 1 cup Bread flour (spooned and leveled)
• 1 tsp Baking soda
• 1 tsp Salt
• 1 cup Unsalted butter (2 sticks, melted and browned)
• 3/4 cup White granulated sugar
• 3/4 cup Dark brown sugar (packed)
• 2 tsp Vanilla extract
• 1 tsp Espresso powder
• 1 Large egg (room temperature)
• 1 Egg yolk (extra, room temperature)
• 1 cup Semi‑sweet chocolate chips
• 1/2 cup Dark chocolate (70% cacao) (cut into small chunks with a serrated knife)
• 2 tbsp Water (add to browned butter to reach 1 cup liquid total)

Instructions

1. Sift dry ingredients

   In a large bowl, sift together the all‑purpose flour, bread flour, baking soda, and salt. Set aside.

   Time: PT5M

2. Brown the butter

   Melt the butter in a saucepan over medium heat. Continue cooking, stirring constantly, until the milk solids turn golden‑brown and the butter smells nutty, about 8–10 minutes. Remove from heat, add water a tablespoon at a time until the liquid measures exactly 1 cup. Transfer to a liquid measuring cup to cool to room temperature.

   Time: PT10M

3. Cream butter and sugars

   In the mixing bowl, combine the cooled brown butter, white sugar, dark brown sugar, vanilla extract, and espresso powder. Beat on medium speed until the mixture is smooth and slightly fluffy.

   Time: PT5M

4. Add egg and yolk

   Add the whole egg and the extra yolk to the butter‑sugar mixture. Beat until fully incorporated.

   Time: PT2M

5. Incorporate the flour

   Add the sifted dry ingredients to the wet mixture in three portions, mixing on low speed after each addition until just combined. A few streaks of flour are okay.

   Time: PT3M

6. Fold in chocolate

   Gently fold the semi‑sweet chocolate chips and the dark chocolate chunks into the dough until evenly distributed.

   Time: PT2M

7. Chill or scoop the dough

   If you have time, cover the dough and chill in the refrigerator for at least 30 minutes (or overnight) for deeper flavor. Otherwise, scoop the dough onto a parchment‑lined baking sheet using a 2‑tbsp cookie scoop, spacing them 2 inches apart.

   Time: PT5M

8. Bake the cookies

   Preheat the oven to 350°F (177°C). Bake the cookies for 12–14 minutes, or until the edges are golden and the centers have set but still look slightly soft.

   Time: PT12M

   Temperature: 350°F

9. Cool and serve

   Allow the cookies to cool on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

2g

Carbohydrates

22g

Fat

9g

Fiber

1g