Chocolate Chip Cookies

Method

These rich, bakery-style cookies combine the nutty depth of brown butter with generous pieces of Favorich Dark Chocolate Chunks for a chewy, soft-centred, indulgent bake. Perfect for cafés, counters or premium bakery ranges, they deliver classic cookie comfort with a more elevated flavour profile.

Ingredients

225g Unsalted butter

220g Dark brown sugar

100g White sugar

2 tsp Vanilla extract (SCF0510)

1 Large egg

1 Large egg yolk

125g Bread flour

110g Plain flour

1.5 tsp salt

1 tsp Bicarbonate of Soda

250g Favorich Dark Chocolate Chunks (SCM348)

Method

1. In a medium bowl, sift together the bread flour, plain flour, salt and baking soda. Set aside.
2. Brown the butter, then allow it to cool. Stir in the water once cooled slightly to bring it back to the correct consistency.
3. In a large bowl, combine the dark brown sugar, white sugar, vanilla extract and cooled brown butter. Beat with an electric hand mixer until light and fluffy, around 1–2 minutes.
4. Add the egg and egg yolk and beat until fully incorporated.
5. Gradually add the dry ingredients in 3 stages, mixing between each addition until just combined.
6. Fold through the Favorich Dark Chocolate Chunks (SCM348).
7. Scoop into 50g balls and allow to rest in the fridge. For best flavour and texture, cover and chill for at least 1 hour, or ideally overnight.
8. Preheat the oven to 180°C.
9. Arrange the chilled cookie dough portions on a parchment-lined baking tray.
10. Bake for 12–14 minutes, or until the edges are golden and the centres are still slightly soft.
11. Leave to cool on the tray for 2–3 minutes before transferring to a wire rack to cool completely.

Enjoyed this recipe? Swap the chocolate chunks for freeze-dried raspberry and white chocolate chunks next time for a fruity twist on this bakery classic.