Ingredients for 12 Cookies:
| INGREDIENT | QUANTITY |
|---|---|
| Granulated Sugar | ½ cup (100 g) |
| Brown Sugar (packed) | ¾ cup (165 g) |
| Salt | 1 teaspoon |
| Unsalted Butter (melted) | ½ cup (115 g) |
| Egg | 1 |
| Vanilla Extract | 1 teaspoon |
| All-Purpose Flour | 1 ¼ cups (155 g) |
| Baking Soda | ½ teaspoon |
| Milk or Semi-Sweet Chocolate | 4 oz (110 g) |
| Dark Chocolate Chunk | 4 oz (110 g) |
Instructions:
-
- In a large bowl, whisk together the granulated sugar, brown sugar, salt, and melted butter until a smooth paste forms with no lumps.
- Add the egg and vanilla extract, and beat until the mixture reaches a consistency where light ribbons fall off the whisk and remain for a brief moment before blending back into the mixture.
- Sift in the all-purpose flour and baking soda, then gently fold the mixture with a spatula. Be cautious not to overmix, as it can toughen the cookies by activating the gluten in the flour.
- Fold in the milk or semi-sweet chocolate chunks and the dark chocolate chunks. For a richer toffee-like flavor and deeper color, consider chilling the dough for at least 30 minutes. For the ultimate experience, let it rest overnight. The longer the dough rests, the more complex the cookie’s flavor will be.
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Use an ice-cream scoop to portion the dough onto the parchment paper-lined baking sheet, ensuring there’s at least 4 inches of space between cookies and 2 inches from the edges of the pan to allow even spreading.
- Bake for 12-15 minutes, or until the edges have just started to barely brown.
- Allow the cookies to cool completely before serving. Now, savor the fruits of your labor!
