Ultimate Chocolate Chunk Cookie
Cookies / Dessert
For those of you who have come into our shop - you know about these. It is one of the very few baked goods we will ever sell, as it's such a hard thing to top in terms of quality and flavour!
This cookie is the result of months of experimentation. We tested the effects of almost every single ingredient in the recipe to see how it effects the end product. By browning the butter, using high quality, fresh milled flour, and by adding a mixture of coconut and cane sugar, we found the flavour and texture to be where we wanted it.
It may look like a Lot of steps, but it isn't called an ultimate chocolate chunk cookie for no reason!
400 g k2 milling loftus flour
4 g baking soda
8 g salt
300 g coconut sugar
220 g cane sugar
454 g emerald butter
10 g (2 tsp) vanilla extract
450 g chocolate chunks
Preheat your oven to 350F.
Weigh out the flour, baking soda, and salt into a medium sized bowl and set aside.
Weigh sugars together in a large bowl and set aside.
Add butter to a small saucepan and place on medium-low heat to brown. When browning, stir every so often to ensure the butter does not burn on the bottom of the pan.
When butter has cooled slightly (should be just warm to the touch) pour on top of your bowl of sugar and whisk to combine.
Add in your eggs and vanilla and whisk the batter until it lightens in colour and becomes a little thicker in consistency (2-3 minutes).
At this point, switch to a spatula or wooden spoon and add the flour mixture in thirds.
When the dry ingredients are almost combined but you can still see some small bits of flour in the batter, stir in the chocolate chunks.
Try not to over-mix! As soon as you see the last bit of flour disappear and all the chocolate is incorporated evenly you are done.
Place a tea towel, parchment or cling film over your bowl and place in the fridge for 1 hour to firm up.
Once firm, portion the cookie batter into approx. ¼ c sized portions and press together to form into a rough ball.
Place cookie portions in a container and refrigerate for 20-30 minutes more. These cookies bake best when chilled first to prevent overspreading.
After baking, remove the tray from the oven and let cookies cool before transferring them onto a serving platter or into a cookie jar.
*We recommend using a high fat butter for this recipe to yield the best results! We currently use Emerald Butter at approximately 84% butter fat.
*Feel free to freeze the portioned cookie balls, thaw, and bake as you please
*The prep time listed does not include chilling time
During the browning process, the butter will foam up and then start to dissipate as its browning, once you smell a nuttiness and notice brown flecks appearing at the top of the butter, remove from heat. We advise staying close by to ensure your butter doesn't burn!