RecipesPastry
Chocolate Chip Cookies
Brown sugar, extra yolks, and a heavy hand of chocolate. The first recipe in the book.
- Yield
- 24 cookies
- Time
- 45 min + chill
- Difficulty
- Intermediate
Ingredients
- butter340 g
- brown sugar400 g
- granulated sugar100 g
- egg yolks2
- eggs2
- vanilla extract1 tbsp
- baking soda1½ tsp
- salt1½ tsp
- chocolate chips300 g
- flour440 g
Method
- 01
Brown the butter over medium heat until the milk solids are nut-brown and it smells like toffee. Pull it before it goes black.
- 02
Cool the butter until it is no longer hot to the touch. Hot butter melts the sugar and the cookies spread into puddles.
- 03
Beat in both sugars, then the eggs, yolks, and vanilla until the mix looks thick and even.
- 04
Fold in flour, baking soda, and salt just until combined. Add the chocolate. Do not keep mixing.
- 05
Chill at least 30 minutes. Scoop, bake at 190 °C until the edges set and the centers still look soft. Salt the tops as they come out.
Notes
- Browned the butter too far once — black, bitter, batch dumped.
- Skipped the chill and they ran. Extra yolks are for chew, not for a cakey crumb.
- Weigh the flour. A packed cup made them dry. This is the pastry I actually repeat, not a stand-in for tart work.