Chocolate Chunk Cookies

RECIPE

LINK TO THE VIDEO EXPLAINING THE SECRETS BEHIND THE GREATEST COOKIES: CLICK HERE

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Today’s recipe… Won’t just be, a recipe.

It’s a full-on GUIDE on making the BEST CHOCOLATE-CHIP COOKIES.

I’ll be sharing all of my best tips and advice, without boring y’all with the scientific reasons. We go STRAIGHT TO THE POINT in here!!! (not true)

Depending on how you want your cookies to turn out, use my guide accordingly!

185g AP flour
110g salted butter
1 egg
1 small tsp baking soda
~100g semi-sweet chocolate
2 pinches of salt
50g soft brown sugar
40g light brown sugar
15g white vanilla sugar
Vanilla extract/Tonka bean powder/espresso powder

Ingredients

2. The Butter

3. The Chocolate

The first tip of my guide starts HERE:

Use high-quality ingredients.

As I explained in my video (that you can find here), the ingredients are ESSENTIAL in any recipe, but even more so in recipes requiring fewer ingredients.

The Sugar

The focus here is on what I’d call, the

Tasty Three: Butter, Sugar and Chocolate.

details

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details 🐇 🎀

Soft Dark Brown Sugar.

The strongest and most flavourful sugar!

I used here an organic brand and all, you can use “vergeoise” (soft brown sugar) instead, or mix molasses into white sugar. The result won’t be exactly the same, but it won’t be as pricey. The one I used is Pure and whole cane sugar!

Cane Sugar/Brown Sugar.

People usually mix white sugar and brown sugar in their cookie dough.

Brown sugar brings the chewiness and depth in flavour, while the white sugar brings the crunchiness and spreadness of the cookies when baking. I found that white sugar isn’t necessary here: you’d need one finer and harder sugar, with another that’s wetter and softer.

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IT MUST BE SALTED OK!!!!!!!!!

Well, nothing special here:

Don’t use anything overly expensive cause you’ll be baking it anyway. I used Nestle but, if you can, get it ethically sourced and harvested… It’s much better for our planet! I used semi-sweet dark chocolate, you can use whichever kind you prefer!

If you use something that’s not too good, you’ll taste it, which is why it needs to be rather high-quality!

These 3 ingredients in most desserts are what will bring the most flavour. I know not everyone can afford expensive produce, but don’t worry, your cookies will still be good even if you get the cheapest ingredient: remember, what matters more is what you do with it… If you can get high-quality ingredients, do, if you can’t, it’s okay <3

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Yes, I’m proud of our French butter!!! Happy?

More seriously here: your butter shouldn’t be white… It should be yellowish like every French butter, or even FULL ON YELLOW!!! Yellowish is already enough, but I know how American butter can look and… You better stay away from it if you can!

Oh, and…

the recipe

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the recipe 🍪 🐇

Second Tip

The three treasures.

This tip is meant for you if you want to add a “little something” to your cookies.

See how the bass isn’t the instrument that’s noticed right away in songs, but it sounds like something’s critically missing when it’s not there?

Well, picture these three ingredients like a bass.

espresso/coffee powder

They are not absolutely necessary, but can truly be your cookies' saviors.

vanilla powder/essence/extract

tonka beans

First step:

Browning the butter.

This is the first step as your butter needs to cool down before use.

Melt your butter slowly on low-medium heat. It should start bubbling after about 5 minutes, as shown in the second picture.

After some time, your butter should start foaming. It’s gonna rise, so you’ll need a higher pot/stove. A darker stain in the center is gonna form, feel free to stir your butter and do it until it’s reached this deep amber colour. Stir so it doesn’t burn!

Then, 2 options are available to you.

You either let it cool at room temp for about 30 mins and use it right away.

Or, you add an ICE CUBE to it after letting it cool for 15 mins.

Here is the difference it’ll make:

No ice cube: You’re gonna have a more liquid sugar-butter mixture. This will result in thiner cookies that will spread out more.
Ice cube: Whereas the cooler butter results in thicker cookies.

Here I used an ice cube, and this is the result while mixing the ingredients. This is what I did in the recipe I filmed.

No ice cube= flatter, lower edges.

Ice cube= thicker, higher edges.

Cookies are essentially an easy recipe: Mix the sugars and eggs together until well incorporated. Pour in the melted butter, salt, (vanilla, coffee, tonka beans). Sift in the flour, and baking soda until it turns into a dough, but don’t overmix (it should have the same texture as shown in the last picture). Let it rest in the fridge for at least 30 minutes, and bake.

That’s it.