Ultimate Level 10 Chocolate Chip Cookies

Ingredients

• 113 g Unsalted butter (80% fat, Challenge Dairy cubes) (Cut into cubes; used for brown butter)
• 23 g Ice water (Adds back moisture lost during browning)
• 170 g All‑purpose flour (Will be toasted with bread flour)
• 90 g Bread flour (Higher protein for chewiness; toasted with AP flour)
• 50 g Spelt flour (Adds nutty flavor; not toasted)
• 1 tsp Baking soda
• 2 tsp Kosher salt (Divided – some in dough, some as finishing salt)
• 1.5 tsp Cornstarch (Helps create a tender crumb)
• 1 tsp Finely ground hazelnut coffee (Use whole roasted hazelnuts and espresso‑fine grind)
• 200 g Dark brown sugar (Packed; gives deep molasses flavor and less spread)
• 175 g Granulated white sugar (Helps with spread and crisp edges)
• 2 Large eggs (Room temperature)
• 1 Egg yolk (Extra yolk for richness)
• 2 tsp Vanilla paste (Twice the amount of extract for stronger flavor)
• 142 g Semisweet chocolate chips (One of three chocolate components)
• 142 g Dark chocolate (70% cacao) – chopped (Coarsely chopped for big pockets of chocolate)
• 142 g White chocolate (for caramelization) (Will be baked at low heat then chopped; creates caramelized shards)
• 1 tsp Flaky finishing salt (Sprinkled on baked cookies)

Instructions

1. Toast the flour blend

   Preheat the oven to 350°F. Combine the all‑purpose flour and bread flour (170 g + 90 g) on a rimmed baking sheet. Toss to spread evenly. Bake, stirring every 5 minutes, for about 25‑30 minutes until the flour turns a light golden hue and smells nutty. Remove and let cool completely before using.

   Time: PT30M

   Temperature: 350°F

2. Brown the butter

   Place the 113 g butter cubes in a small saucepan over medium heat. Swirl gently; when the butter foams and turns amber with browned milk solids, reduce heat to low. Add 23 g ice water, whisk quickly, then remove from heat. Transfer to a shallow dish and refrigerate until solidified but still spreadable (about 8‑10 minutes).

   Time: PT10M

3. Caramelize white chocolate

   Line a baking sheet with parchment. Spread the 142 g white chocolate in an even layer. Bake at 275°F for 45 minutes, stirring every 15 minutes. When the chocolate is deep caramel color and fragrant, remove and let cool. Pulse in a food processor until broken into coarse shards.

   Time: PT45M

   Temperature: 275°F

4. Mix dry ingredients

   In a medium bowl whisk together the cooled toasted flour blend, spelt flour, baking soda, kosher salt, cornstarch, and finely ground hazelnut coffee until uniform.

   Time: PT5M

5. Cream butter and sugars

   In the stand mixer bowl, beat the chilled brown butter with dark brown sugar and granulated sugar on medium speed until light and fluffy (about 5 minutes).

   Time: PT5M

6. Add vanilla and eggs

   Add 2 tsp vanilla paste, then beat in the two large eggs one at a time, followed by the extra yolk. Mix just until incorporated.

   Time: PT3M

7. Combine wet and dry

   Gradually add the dry ingredient mixture to the butter‑egg mixture on low speed. Mix until just combined; a few streaks of flour are okay.

   Time: PT3M

8. Fold in chocolates

   Using a spatula, fold in the semisweet chocolate chips, chopped dark chocolate, and caramelized white chocolate shards until evenly distributed.

   Time: PT2M

9. Age the dough

   Cover the dough tightly with plastic wrap and refrigerate for at least 24 hours, preferably 72 hours, to allow flavors to develop and moisture to equilibrate.

   Time: PT72H

10. Preheat and portion

    Preheat oven to 375°F. Line a baking sheet with parchment. Scoop the chilled dough with a 2‑tablespoon cookie scoop (or rounded tablespoon) onto the sheet, spacing 2 inches apart.

    Time: PT5M

    Temperature: 375°F

11. Bake

    Bake for 12‑15 minutes, rotating the sheet halfway through, until the edges are set and lightly golden while the centers still look soft.

    Time: PT13M

    Temperature: 375°F

12. Cool

    Allow cookies to rest on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.

    Time: PT10M

Nutrition Facts

Calories

502

Protein

2.3 g

Carbohydrates

53 g

Fat

28.7 g

Fiber

1.3 g