Chewy Chocolate Chip Cookies with Gentle Spread

Ingredients

Ingredients

• 226 g unsalted butter
• 180 g granulated white sugar
• 210 g brown sugar
• 1 whole large egg
• 1 whole egg yolk
• 8 g vanilla extract (2 tsp)
• 345 g all-purpose flour
• 4 g baking soda (3/4 tsp)
• 1 g baking powder (1/4 tsp)
• 4 g salt (3/4 tsp)
• 300-350 g chocolate chips

Instructions

1. Brown the butter in a saucepan over medium heat until it turns golden and nutty, about 5-7 minutes, then remove from heat and let cool to room temperature.
2. In a large bowl, whisk together the cooled browned butter, white sugar, and brown sugar until smooth and creamy.
3. Add the large egg, egg yolk, and vanilla extract to the butter mixture, whisking until fully combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
5. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Fold in the chocolate chips until evenly distributed throughout the dough.
7. Cover the dough and chill in the refrigerator for 30-45 minutes.
8. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
9. Scoop 60-70 g dough balls and place them 2 inches apart on the prepared baking sheets.
10. Bake for 10-11 minutes, until the edges are lightly golden and the centers are still soft and slightly underdone.
11. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
12. If they spread too much try adding +10g flour next time. If they don't spread enough +10g white sugar or eliminate chill but chilling helps the flavors become more complex so I wouldn't do that