The BEST Chocolate Chip Cookies

Directions

• To start with we need to brown the butter – Melt the butter in a pan for about 7-8 mins and take it to the point where you can see it turn a golden amber colour. Stir constantly. Do not take it too far as this would result in burnt butter. As and when you start to see the milk solids settle at the bottom, turn it off, transfer to a large bowl and let it cool for 20 minutes.
• In a bowl, add the flour, baking powder and salt. Mix well and set aside.
• In a large bowl, add the brown sugar, white sugar, cooled brown butter and whisk until well combined. Add in the vanilla extract and egg. Whisk until light and fluffy.
• Add the dry ingredients (flour mix) in three batches into the butter-sugar mixture. Using a spatula fold in the flour. Do not over mix the dough.
• Add in the chopped chocolate. Save a few to be added on top of the cookie dough just before baking.
• Let the dough rest in the refrigerator for at least one hour. Preferably over night.
• Using a tbsp or weighing scale – scale out the dough to 40 gms or 1 1/2 tbsp.
• Shape into a ball and stud the top of the cookie dough ball with the remaining chocolate chunks.
• Bake at 140°C for 10-12 mins. Remove the baking tray after 5 mins and bang it on the counter a couple of times to help the cookies flatten out and let them continue baking.
• Let it cool and enjoy! Best served warm with a cold glass of milk.