Equipment
* optional
Ingredients
Wet Ingredients
- 170 g unsalted butter, melted and slightly cooled
- 200 g light brown sugar, packed
- 100 g granulated white sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 10 ml vanilla extract
Dry Ingredients
- 280 g all-purpose flour
- 4 g baking soda
- 3 g kosher salt
- 200 g white chocolate chips
Nutrition (per serving)
Method
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set aside.
In a large mixing bowl, whisk the melted and cooled unsalted butter, light brown sugar, and granulated white sugar together until thoroughly combined and smooth.
Add the whole egg, egg yolk, and vanilla extract to the sugar mixture. Vigorously whisk for about one minute until the mixture becomes glossy and lightens in color.
Using a rubber spatula, fold the dry ingredients into the wet ingredients until just a few streaks of flour remain. Do not overmix.
Gently fold in the white chocolate chips until evenly distributed throughout the dough.
Cover the bowl and chill the dough in the refrigerator for 30 minutes. This allows the flour to hydrate and prevents the cookies from spreading too much in the oven.
Using a cookie scoop, portion the dough into 35g balls. Place them onto the prepared baking sheets, spacing them about 5 centimeters apart.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown but the centers still look pale, puffy, and slightly underbaked.
Remove from the oven and allow the cookies to rest on the hot baking sheet for 10 minutes to finish setting up, then transfer to a wire cooling rack to cool completely.
Chef's Notes
- Using melted butter instead of creamed butter is the secret to creating a denser, chewier cookie texture.
- The extra egg yolk provides additional fat and moisture, guaranteeing a fudge-like center that stays soft for days.
- For a professional bakery presentation, reserve a small handful of white chocolate chips to gently press into the tops of the cookie dough balls right before they go into the oven.
- If you prefer an even thicker cookie, chill the dough for 2 to 24 hours. If chilling longer than 2 hours, let the dough sit at room temperature for 10 minutes before scooping.
Storage
Refrigerator: 1 week — Store baked cookies in an airtight container.
Freezer: 3 months — Freeze baked cookies or unbaked dough balls in an airtight container or heavy-duty freezer bag.
Reheating: Microwave baked cookies for 10 seconds or warm in a 150C oven for 3 minutes for a freshly baked texture. Bake frozen dough balls from frozen, adding 2 to 3 minutes to the baking time.
