This week’s recipe write-up is going to be a quick one, because it’s halfway through the week and I have yet to get to my podcast edits on my podcast-baby, Take a Bao. (If you haven’t heard it, you totally should, heh. Shameless plug, yes, but please do check it out if you have the time. If you love the blog I’m sure you’ll love the pod!)

This behemoth of a cookie is one to remedy against one of the most disappointing feelings in the world—getting a chocolate chip cookie, with barely enough chocolate to be called such. With brown butter for extra nutty flavour, a quicker, higher temperature bake for that crispy-sides-chewy-center, equal parts flour to chocolate, plus some extra chocolate to top, this little monster doesn’t hold back.

Take that, -insert your average supermarket cookie brand-!

Crazy Chocolate-y Chocolate Chip Cookies

Based on Bon Appétit’s Brown Butter and Toffee Chocolate Chip Cookies

Makes 20-25

Ingredients

230g butter
250g all-purpose flour
1 teaspoon (5g) baking soda
1 teaspoon (5g) salt
200g dark brown sugar
50g caster sugar
2 eggs
1 teaspoon vanilla extract
250g chocolate chunks, I recommend using good eating chocolate and chopping them into half-inch wide pieces.

To top
50g chocolate chunks, cut to half-inch wide pieces.
flaky sea salt

Directions

Start off by making brown butter. To do this, put the butter in a small pot or saucepan, and place it over medium heat until it melts and start to foam up. Leave it to bubble and brown for 6-8 minutes. When browned, pass it through a sieve to remove any overly-browned or burnt bits. Then, let it cool for 10 minutes until just warm.
Weight out the dry ingredients—all-purpose flour, baking soda, and salt—and sift them together in a bowl.
Pour the brown butter into the bowl of a stand mixer with a paddle attachment. Then, add the dark brown sugar and caster sugar into the bowl, and mix on medium for 1 minute until the butter and sugar is incorporated. Then, add in the eggs and vanilla extract, and beat on medium-high for 1-2 minutes until the batter lightens in colour and starts to thicken. At this point, add in the dry ingredients, and mix it on low for 30-45 seconds until no streaks of flour remain. Finally, add in 250g of chocolate chunks and let it mix for 10-15 seconds, until just combined. When the dough is done, transfer it to a clean bowl and chill it in the refrigerator overnight.
On the day of baking, heat the oven to 190°C. Then, line a baking tray with baking paper or a silicon mat.
Take out the cookie dough from the refrigerator. Using a spoon or an ice cream scoop, portion out the chocolate into 40g balls. Roll the cookie dough into rough balls, then place a few on the lined baking tray to bake, making sure to leave a 7 cm (3 inch) gap in between the cookie balls as they will expand during the bake. Refrigerate the rest of the dough balls for now. With the dough balls that are laid out on the tray, press in a few pieces of chocolate chunks on top and sprinkle some flaky sea salt on them. Then, bake in the oven for 11 minutes. You’ll know the cookies are done when the centers are golden brown and the sides are two shade darker than golden. Cool the cookies in the tray for 5 minutes, before transferring it onto a wire rack to cool to room temperature. Repeat for the rest of the cookie dough. (Or if you have multiple baking trays, feel free to bake multiple trays at the same time.)
When they’ve cooled down, they’re ready to eat!