choc chip cookie

Recipe video. These are my idea of the perfect chocolate chip cookie - superior crispy outsides, soft baked inside with excellent chew, buttery with butterscotch tones and a milk-dark chocolate combo that&#39;s just right. And they&#39;re BIG (2.5cm/1&quot; thick, 11cm/4.5&quot; wide) - intended for high impact!Inspired by Australia&#39;s famous Butter Boy milk choc cookies, it took me 48 attempts to perfect these.  For best results, do not skip the 12 hour dough chill. If you really can&#39;t wait, read Note 5  for how to adapt the recipe!PS You will make me very happy and guarantee success if you use scales. If you don&#39;t, please read Note 1 for measuring flour!

The Chocolate Chip Cookies of my dreams!

/ 2 US sticks unsalted butter

(300 grams) plain flour / all-purpose flour

tsp baking powder

salt salt

(200 grams) brown sugar ((light brown sugar))

egg (, at room temp)

tsp vanilla extract

(250 grams) dark chocolate

(150 grams) milk chocolate chips

Brown butter, cool, hand mix in sugar, then egg + vanilla. Mix in whisked Dry, adding choc towards end. Form 8 x 155g (1/2 cup) discs 3.75cm/1.5&quot; thick. Fridge 12 -24 hrs. Bake from fridge cold 4 at a time, 180°C/350°F (170°C fan) 17 min, top with more choc while hot if desired. Cool 20 min on tray, attack!

ABBREVIATED RECIPE:

Simmer to brown - Put the butter in a silver saucepan or small pan over medium high heat. Once melted, let it simmer (as in, bubbling) for 4 to 5 minutes, stirring every now and then, until it gets real foamy, you see little golden specks (wade through foam to see) and it smells nutty &amp; extra buttery.

Cool - Immediately pour into a heatproof bowl, including all those golden specks. Cool to room temperature (~45 minutes), cool enough so it won&#39;t melt the choc chips (Note 4)

Browned butter:

Whisk Dry ingredients in a separate bowl.

Mix Wet - To the browned butter, add both sugars and mix with a wooden spoon. Add the egg, yolk and vanilla. Mix until smooth - it will look caramel.

Finish dough - Add the Dry ingredients and mix until the flour is mostly incorporated. Add the choc chips and stir until the flour is fully incorporated.

Make dough domes - Measure out 8 x 155g (5.3 oz/ 1/2 cup) portions of dough, roll into a ball then shape into a 3.75cm/1.5&quot; thick round disc. Place in a very airtight container.

Dough:

Fridge 12 hours - Refrigerate for 12 hours, up to 48 hours (see notes for shorter/longer).

CHILLING:

Preheat oven to 180°C/350°F (170°C fan-forced). (Note 6)

Place 4 fridge-cold cookies 7.5 cm/3&quot; apart on a tray lined with baking paper (parchment paper).

Bake for 17 minutes or until the edges are golden and the surface is just set (ie not melty raw dough) but still pale.

Decorate and cool - Working quickly, press extra choc chips on the surface (Note 7), then cool on the tray for 20 minutes - finishes baking, edges crisp more and they get more golden all over.Tip: While hot, you can also reshape with a rubber spatula or similar into a tidy round shape.

Grab now - peak eating moment! Or, transfer to a rack to cool fully before storing in an airtight container.

BAKING:

Hello Nagi!  Hello Dozer!  What a huge treat for the weekend to see you in the box!  Loving us enough to have 48 tries at making us happy!  Well, friends have to be told and champagne glasses raised - Nagi and Dozer are back!!!  And . . . since I am that wretch who keeps saying 'savoury' - guess where I am going next &gt;

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