Chocolate Chip Cookies

🥘 Ingredients

• unsalted butter 140 g
• light brown sugar 130 g
• granulated white sugar 70 g
• whole egg 55 g
• egg yolk 20 g
• vanilla extract
• all-purpose flour 260 g
• cornstarch 10 g
• baking soda 3 g
• fine sea salt 3 g
• milk chocolate chunks 150 g
• Callebaut or Valrhona chocolate callets 80 g

Cold-Butter Creaming

1. 1

   Beat cold, cubed unsalted butter with light brown sugar and granulated white sugar in a mixer for 1.5-2 minutes on medium-low speed until combined into a dense paste without whipping excessive air.

Wet Integration & Dry Fold

1. 1

   Add cold whole egg and cold egg yolk (and vanilla extract if using) to the mixture. Mix on low speed until completely emulsified.
2. 2

   In a separate bowl , whisk together all-purpose flour , cornstarch , baking soda , and fine sea salt .
3. 3

   Add the dry ingredients to the wet mixture and mix on lowest speed until just combined.
4. 4

   Fold in chopped milk chocolate chunks by hand using a spatula .

Portioning & "Teardrop" Topping

1. 1

   Divide dough into large portions of 100 g to 110 g each and shape into tall, rough cylinders or tall domes.
2. 2

   Press 2 to 3 large Callebaut or Valrhona chocolate callets firmly point-down into the center top of each dough ball.

Mandatory Deep Freeze

1. 1

   Place shaped dough balls on a tray , cover tightly, and freeze for at least 3-4 hours .

High-Heat Flash Bake

1. 1

   Preheat oven to 200°C conventional (or 190°C fan-forced).
2. 2

   Line a heavy baking sheet with parchment paper and arrange dough balls with at least 8 cm space between them.
3. 3

   Bake for 11-13 minutes until edges are golden brown and set, but the center is soft and slightly puffed.

Rest & Set

1. 1

   Let cookies rest undisturbed on the hot pan for 15 minutes before serving.