Deluxe chocolate chip cookies

This recipe is the result of years of experimentation attempting to create a luxurious version of the classic chocolate chip cookie. The result is a big cookie with a fudgy inside and a crisp exterior.

Steph Ango's deluxe chocolate chip cookies

Ingredients

Directions

  1. Brown the butter over medium heat.
  2. Pour the browned butter into the bowl of a stand mixer, add the ice cube and let melt to cool down the butter.
  3. Add both sugars. Using a mixer fitted with the whisk attachment mix the butter and sugar until well incorporated, about 3 minutes.
  4. Add the eggs and yolk, 1 at a time, beating each egg 15 seconds until combined.
  5. Add vanilla extract, almond extract and beat to combine.
  6. Switch to paddle attachment. Sift together both flours, baking soda and salt. Add to wet ingredients, beating on low speed until just combined.
  7. Fold in both chocolates.
  8. Cover the dough tightly with plastic wrap and refrigerate for at least 24 hours, ideally 72 hours. Do not skip this step!
  9. When ready to bake, preheat oven to 350°F and line a baking sheet with parchment paper.
  10. Form the cold dough into 90 gram balls. Flatten into a puck shape roughly 2.5 inches in diameter and 1 inch thick. Top with flaky sea salt.
  11. Bake until golden brown but still fudgy inside, about 14-16 minutes, rotating the pan halfway through.
  12. Remove from baking sheet and cool on a wire rack to prevent too much browning on the bottom.

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