Brown butter reaches 350°F in exactly 4 minutes—one second longer creates bitter compounds that ruin cookie flavor.
Perfect Cookies
Get ready to treat yourself to cookie perfection! These delightful cookies boast a satisfying crispy edge that gives way to a gooey, chocolate-filled center. With a splash of vanilla and a sprinkle of sea salt to elevate the flavor, each bite is an indulgent experience you won’t want to miss!
Prep
30
min
Cook
15
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥛Dairy & Eggs(2)
- 2 œufs
- 225 g de beurre doux, à température ambiante (15.8 tbsp)
🫙Pantry Staples(9)
- 1 ½ cuillère à café de levure chimique (7.5 ml)
- 1 cuillère à café de bicarbonate de soude (5 ml)
- 150 g de sucre roux (0.75 cup)
- 1 cuillère à café de fécule de maïs (maïzena) (5 ml)
- 100 g de morceaux de chocolat noir (3.53 oz)
- 310 g de farine (2.48 cup)
- 200 g de chocolat semi-sucré (7.06 oz)
- 2 cuillères à café d’extrait de vanille (10 ml)
- 50 g de sucre blanc (0.25 cup)
🧂Spices & Seasonings(1)
- 1 pincée de sel
👨🍳 Instructions
- 1
Preheat the oven to 180 °C.
- 2
In a large bowl, beat the butter with the brown sugar and white sugar until creamy.
- 3
Add the eggs and vanilla extract, then mix again until homogeneous.
- 4
In another bowl, mix the dry ingredients: flour, baking powder, baking soda, cornstarch, and salt.
- 5
Gradually incorporate the dry ingredients into the butter-sugar mixture, and mix until a uniform dough is obtained.
- 6
Add the chocolate chunks and chips.
- 7
Form dough balls of about 120g.
- 8
Place the dough in the freezer for at least 30 minutes.
- 9
Put the cookies on a baking sheet lined with parchment paper and bake for 12 to 15 minutes at 180 °C, until the edges are golden.
💡 Pro Tips
- ✓Chill cookie dough for 30+ minutes to solidify butter fat, preventing excessive spreading and creating cookies that are 25% thicker with better texture contrast.timing30+ minutes
- ✓Use a kitchen scale to portion 120g dough balls for uniform baking - weight consistency ensures even browning and prevents some cookies from burning while others underbake.technique120g portions
- ✓Cream butter and sugars for exactly 3-4 minutes at medium speed to incorporate optimal air for structure without overworking, which creates tough cookies.timing3-4 minutes
- ✓Add cornstarch at 1-2 tablespoons per cup of flour to create tender, chewy centers by inhibiting gluten development and absorbing excess moisture.ingredient1-2 tbsp per cup flour
- ✓Bake at 180°C for 9-11 minutes until edges are set but centers look slightly underdone - residual heat will finish cooking for perfect chewy texture.timing9-11 minutes at 180°C
Share this recipe
Prep
30
min
Cook
15
min
Serves
12
people
Level
intermediate
Share this recipe
Brown butter reaches 350°F in exactly 4 minutes—one second longer creates bitter compounds that ruin cookie flavor.
Perfect Cookies
Get ready to treat yourself to cookie perfection! These delightful cookies boast a satisfying crispy edge that gives way to a gooey, chocolate-filled center. With a splash of vanilla and a sprinkle of sea salt to elevate the flavor, each bite is an indulgent experience you won’t want to miss!
📝 Ingredients
Serves 12🥛Dairy & Eggs(2)
- 2 œufs
- 225 g de beurre doux, à température ambiante (15.8 tbsp)
🫙Pantry Staples(9)
- 1 ½ cuillère à café de levure chimique (7.5 ml)
- 1 cuillère à café de bicarbonate de soude (5 ml)
- 150 g de sucre roux (0.75 cup)
- 1 cuillère à café de fécule de maïs (maïzena) (5 ml)
- 100 g de morceaux de chocolat noir (3.53 oz)
- 310 g de farine (2.48 cup)
- 200 g de chocolat semi-sucré (7.06 oz)
- 2 cuillères à café d’extrait de vanille (10 ml)
- 50 g de sucre blanc (0.25 cup)
🧂Spices & Seasonings(1)
- 1 pincée de sel
👨🍳 Instructions
- 1
Preheat the oven to 180 °C.
- 2
In a large bowl, beat the butter with the brown sugar and white sugar until creamy.
- 3
Add the eggs and vanilla extract, then mix again until homogeneous.
- 4
In another bowl, mix the dry ingredients: flour, baking powder, baking soda, cornstarch, and salt.
- 5
Gradually incorporate the dry ingredients into the butter-sugar mixture, and mix until a uniform dough is obtained.
- 6
Add the chocolate chunks and chips.
- 7
Form dough balls of about 120g.
- 8
Place the dough in the freezer for at least 30 minutes.
- 9
Put the cookies on a baking sheet lined with parchment paper and bake for 12 to 15 minutes at 180 °C, until the edges are golden.
💡 Pro Tips
- ✓Chill cookie dough for 30+ minutes to solidify butter fat, preventing excessive spreading and creating cookies that are 25% thicker with better texture contrast.timing30+ minutes
- ✓Use a kitchen scale to portion 120g dough balls for uniform baking - weight consistency ensures even browning and prevents some cookies from burning while others underbake.technique120g portions
- ✓Cream butter and sugars for exactly 3-4 minutes at medium speed to incorporate optimal air for structure without overworking, which creates tough cookies.timing3-4 minutes
- ✓Add cornstarch at 1-2 tablespoons per cup of flour to create tender, chewy centers by inhibiting gluten development and absorbing excess moisture.ingredient1-2 tbsp per cup flour
- ✓Bake at 180°C for 9-11 minutes until edges are set but centers look slightly underdone - residual heat will finish cooking for perfect chewy texture.timing9-11 minutes at 180°C