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Grease the parchment with softened butter.

Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides.

Here's What You Need: Unsalted Butter, Good-quality Semisweet Chocolate, Unsweetened Dutch Process Cocoa Powder, Espresso Powder, Granulated Sugar, Dark Brown Sugar, Vanilla Extract, Kosher Salt, Large Eggs, All-purpose Flour, Flaky Sea Salt How To Make The Best Brownies Recipe By Tasty

Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.Ĭalories 260 calories, Carbohydrate 28 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, Sugar 16 grams.

Bake in a preheated oven for 12-14 minutes.

Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.

For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.

Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.

Using a wooden spoon, fold the chocolate chips and chunks into the dough.

It's okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.

Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated.

Add the egg and yolk and beat until incorporated.

Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.

In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter.

You want to make sure the butter is still liquid when you're adding it to the dough later on, so make sure to remove after 15 minutes. To help speed this process up, you can place in the fridge for 10-15 minutes.

Set aside to cool to room temperature.

Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid.

Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking.

It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.

As this begins to happen, make sure to stir constantly so the butter browns evenly. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. Bring the butter to a boil, stirring frequently.

The larger the pan you use, the quicker the process will be! In a medium or large saucepan, add the butter and melt over medium heat.In a medium bowl, sift together the flours, salt, and baking soda.Here's What You Need: Bread Flour, All-purpose Flour, Kosher Salt, Baking Soda, Unsalted Butter, Water, Dark Brown Sugar, White Sugar, Vanilla Extract, Espresso Powder, Large Egg, Large Egg Yolk, Semi-sweet Chocolate Chips, Dark Chocolate How To Make Perfect Chocolate Chip Cookies Recipe By Tasty Bake for 12-15 minutes, or until the edges have started to barely brown.Ĭalories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams.Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.Line a baking sheet with parchment paper. The longer the dough rests, the more complex its flavor will be.

For a more intense toffee-like flavor and deeper color, chill the dough overnight. Fold in the chocolate chunks, then chill the dough for at least 30 minutes.Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.And That's It! With These Little Tweaks, The Result Is A Cookie That's Textured On The Outside, And Soft And Gooey On The Inside. Lastly, Use An Ice Cream Scooper To Get Even-sized Cookies Every Time. The Second Is To Let The Dough Rest Overnight Or Longer For A More Complex, Toffee-like Flavor. Number One: Don't Use Chips Instead, Opt For A Mix Of Milk Or Semisweet And Dark Chocolate Chunks. There Are A Few Secrets To The Best Classic, Chewy Chocolate Chip Cookies. The Best Chewy Chocolate Chip Cookies Recipe By Tasty