There are a million types of Chocolate Chip Cookies and a trillion recipes for each type.... so you may be wondering why is this one any different ... ill explain a bit more and by the end of the post I'm sure you guys will give it a go and give me your feedback!

Chocolate Chip Cookies are know to be crispy and chewy on the edges and soft n gooey in the middle or at least that how I imagine the perfect chocchip cookies to be ... if you are like me keep reading please, you will love this

First thing about these cookies as written in the title is that they are made with Brown Butter. if you have never tried brown butter or haven't made it before I strongly recommend that you do, you will never look at butter the same again... the aroma that comes off while browning the butter is like nothing else, this nutty aroma is packed with flavour and will take your recipe to a whole new level.

The second thing about this recipe is that I like to use some liquid heavy cream to pack in some moisture.

Another thing is that I use egg yolks in my recipe as the yolks are high in fat so they contribute to the extra chewiness.

another ingredient that makes the cookie chewy or crispy is the type of sugar you use, this recipe calls out for three different types of sugar; granulated sugar, packed light brown sugar and packed dark brown sugar. The white sugar is what gives the cookie the crispy edges and the brown sugars are what make it soo chewy.

Lets talk a bit about butter, butter is essential in baking, for the best results always opt for a high quality butter, this is not an ingredient you want to skimp out on, butter is what takes any recipe to the next next level trust me on this one ! so to go in a bit deeper do you guys know what butter is made of ? let me answer that, butter is the dairy product made from churning milk or cream, the churning process does one major thing, it separates the butterfat(the solids) from the buttermilk (the liquids). the higher the quality of butter you have the more the milk solids.

Last thing I want to talk about before getting into the recipe is the other thing mentioned in the title of this post.. DOUBLE CHOCOLATE, so just like butter a good quality chocolate goes a really long way try to go all out on your milk and dark chocolate chips/feves or block of chocolate. At Amaretti we use Valrhona or Callebeaut but you can go for Lindt or any chocolate you like at the supermarket

Recipe

• 227g Unsalted Butter
• 30g Liquid Heavy Cream
• 260g All Purpose Flour
  • g Baking Soda
• 6g Malden sea salt ( or salt)
• 100g Packed Dark Brown Sugar
• 100g Packed Light Brown Sugar
• 100g Granulated or Caster Sugar
• 100g Eggs
• 20g Egg Yolks
• 10 g Vanilla Bean Paste or Extract
• 150 g Dark Chocolate
• 150 g Milk Chocolate

Baking Instructions

• Grab a deep pot, place the butter inside and put it on medium heat, make sure you keep stirring until the butter starts to boil, here you are steaming off the water inside the butter, water boils at 100 degrees so this butter will start boiling at the same temperature, keep stirring so that the milk solids in the butter don't burn, this is very important you can lower the heat, you will find the boiling butter foaming up keep stirring then it will calm back down and the milk solids will give off that beautiful nutty aroma I was telling you about, be careful because if you don't stir and leave it on the heat it will quickly burn and will taste very bad, so keep your eyes on the butter you want a deep golden amber kind of color, once that's done leave it to cool at room temperature
• so while browning the butter we steamed off the water so I want to bring back that moisture in so instead of adding water I'm gonna go for something that is far more rich, liquid heavy cream :) we create gluten by adding water to flour so that we create some structure, so lets go for cream and flour for a more luxurious emulsion.
• so after you add the cream in with the browned butter whisk it over an ice bath until you get this creamy consistency then remove it from the ice bath
• so you can now either mix by hand with a spatula or you can use a stand mixer with a paddle attachment
• now mix the sugars in but make sure not to over mix the batter as we don't want to incorporate a lot of air in just make sure to have a smooth homogenous mixture
• next step is to add the eggs and egg yolk in one at a time and whisk after adding each egg to make sure it all comes together
• next in is good quality vanilla extract or id recommend using real vanilla bean pods or vanilla bean paste so that you get that extra flavour, that butterscotch flavour you get from the Vanilla, Brown butter and brown sugars all together, anywho add in that vanilla and mix
• now add all your dry ingredients in a bowl and sieve it in the mixture in three inclusions
• after each inclusion fold in the mixture using a spatula so that you don't get in a lot of air in the batter
• it is crucial to use baking soda in this recipe as the baking soda is what spreads the cookies out, without it the cookies won't spread that much and will just stay as they are resulting in just bad texture
• now the fun part! chop your chocolate I recommend chopping big pieces and small pieces of both kinds of chocolate, fold them in your batter and don't forget to use all that chocolate dust left on your chopping mix it in the batter as well so that you get all chocolate textures in
• now that you have folded in the chocolate I recommend you start portioning your cookies and leave them on a baking sheet they will be much easier to shape now as they are still soft an pliable so don't skip this step
• now that your cookies are ready I want you guys to wait bit longer, it makes a hell of a difference I promise, you need to age the cookies in the fridge
• why do I want you to age the cookies ? here's why
• the flavour really gets to develop when you leave it in the fridge for a few hours so that you really feel all the flavour that we have packed into it, butter starts to solidify again and sugar is recrystallizing, and it spreads just the right amount when you leave it to rest in the fridge for (12-48 hours) you can leave it for 4-6 hours if you really can't wait any longer
• pre heat the oven to 165 degrees Celsius
• spread them 5-6 cm apart
• stick some chocolate chips on the top of each cookie
• bake for 18-22 mins rotate half way so that they are evenly baked
• enjoy :)