1.25 cups (280g) unsalted butter (I melt it first)
1.25 cups (285g) brown sugar (I use half light half dark)
1/2 cup (115g) white granulated sugar
3 egg yolks
1lb (450g) chopped chocolate (I like chocolate wafers but they're 3x as expensive as Ghirardelli Baker's bars)
Note: this recipe doesn't need vanilla, but I sometimes add at 1 tsp to balance out the chocolate&salt and I would prob add .25 tsp of extra salt depending on the chocolate you use.
Mix wet ingredients: Make sure you use a large bowl. While this is not the norm, I mix the eggs and sugars first then add the melted butter (make sure its not still super hot). The norm is cream butter&sugar. Add vanilla if desired.
Mix dry ingredients: just mix all the dry stuff flours and powders and salts together. Corn starch is the only weird part here. It makes the the cookies look so much better and crisp on the outside and I believe it gives them a tenderness on the inside too. Cake flour is a must, it creates the cakey center.
Combine mixture: pour dry into wet and I suggest using a wooden spoon to fold together. Once combined add chocolate.
Let Rest: you really need to let the dough rest in the fridge at least over-night. 24-48 hours of rest will yield the best results.
Preheat Oven at 425°F. That's hot, I know. The recipe is designed to get crisp outside and super chewy center
I use an ice cream scoop and scoop out on parchment paper or greased pan. Bake for 12-13 min. Let cool on cooling rack or entirely remove sheet and cookies from pan like I do.
How to judge the the dough: The dough should holds its own shape and when you press into it you should feel serious resistance. You should be getting a workout when you mix in the chips. I frequently add extra flour to the mixture before I add the chips if it doesn’t seem firm enough.
Melted Butter: There’s a lot of reasons I melt the butter. Sometimes I let it brown a little to add more flavor. But mostly its to change the texture of the dough when it cools down.
Cook time/temp: The temp cook temp and time I provide fit my oven, but it should be over 400° and you should be actively observing them you first couple batches. In my experience, it’s best not to let the outside develop too much color.
Measurements: Flour measurements are the only thing I’m still testing, but I strongly suggest measuring by weight.
Yield: Should yield around 3 lbs of dough. If you make every cookie 2oz (60g) then thats like 20 cookies.