About the Recipe
Ingredients
210g Strong White Flour
180g Unsalted Butter(90g + 90g separated)
155g Light Brown Sugar
100g Milk Chocolate
100g Dark Chocolate (70–75%)
80g Plain Flour
50g Caster Sugar
15g Honey or Golden Syrup
1 Whole Egg
2 Egg Yolks
7g Salt
1 tsp Vanilla Bean Paste (~6g)
1 tsp Baking Powder (~5g)
½ tsp Baking Soda (~3g)
Preparation
1. Chop the chocolate
Roughly chop the chocolate into a mix of small and large chunks.
Why?
Different sized pieces melt differently, giving you pockets of melted chocolate and chunks that hold their shape for better texture.
2. Brown the butter
Add 90g of the butter to a saucepan over medium heat.
Stir continuously until it foams, then turns golden brown with a nutty aroma. You should see the milk solids sink to the bottom and turn brown.
Immediately remove from the heat. Add the remaining cold butter, mix and let it melt completely.
Why?
Browning butter creates deep, nutty flavours by toasting the milk solids. Adding cold butter stops the cooking process and brings the butter back to a usable temperature.
3. Dissolve the sugars into the butter
While the butter is still warm, add both sugars and mix until smooth and glossy.
4. Add the eggs, honey/golden syrup, and vanilla
Mix in the eggs, honey/golden syrup, and vanilla bean paste until fully combined and slightly thickened.
5. Add dry ingredients
Add the flours, baking powder, baking soda, and salt. Mix until just combined.
Why?
We’re using strong white bread flour to give the cookies structure so they stay thick and don’t spread too much. Mixing lightly prevents overdeveloping gluten, which would make the cookies tough instead of soft.
6. Fold in the chocolate
Add your chopped chocolate and fold through evenly.
7. Chill the dough
Chill for 18 to 24 hours.
Why?
Resting hydrates the flour and deepens flavour, while also helping control spread during baking.
8. Portion and shape
Divide into 120g dough balls. Shape into thick pucks (~ 4 cm tall and 5cm in diameter).
Why?
Thick pucks give a thicker and taller cookie with a soft, gooey centre and crisp edges.
9. Freeze the pucks
Place the pucks on a tray or in a freezer bag and freeze for at least 4 hours.
Why?
Freezing the dough helps the cookies stay thick and bake evenly.
10. Bake
Bake at 170°C for 13-15 minutes or until the edges are set and the centre is still soft.
11. Rest before serving
Let the cookies rest on a flat surface for 15-30 minutes after baking. DO NOT transfer to a wire rack, the cookies will collapse.
Why?
This allows the structure to set while keeping the inside soft and gooey.