Chocolate Chip Cookies — literally the best I’ve ever had

By Rainbow Plant Life · 35 min

Ingredients

Instructions

1. Brown the butter in a light-coloured pan over medium heat, stirring until melted, foamy and bubbling, then keep cooking until nutty and slightly darker, taking it off the heat before it foams over the sides.
2. Pour the butter into a heatproof bowl to stop cooking and refrigerate for 30 minutes or until no longer warm.
3. Line a plate or mini sheet pan with parchment and chill it.
4. Mix the ground flaxseed with 70 mL warm water and rest 15 minutes, whisking well at the start, halfway and at the end.
5. Coarsely chop the chocolate, keeping some pieces larger, and set aside. Reserve 12 pieces for topping if you like.
6. Whisk the flour, salt and baking soda together in a medium bowl.
7. Once the flax mixture has gelled and the butter has cooled, put both in a large bowl with the brown sugar, cane sugar and vanilla. Beat on medium until well combined and small ribbon-like waves form, about 30 seconds (or about 45 seconds by whisk).
8. Switch to a spatula. Fold in half the dry ingredients until just combined, then add the rest with the chocolate (keeping the reserved pieces aside) and fold until no dry spots remain. The dough should be thick but soft.
9. Scoop rounds of about 72 g each onto the chilled lined plate, without spacing them out. Press a reserved chocolate piece into each if desired. If the dough is too sticky, chill 15-20 minutes before shaping.
10. Chill the dough balls, covered, for 24 hours (up to 72 hours). Even 2 hours gives a better cookie than baking straight away.
11. Preheat the oven to 350°F / 175°C with a rack in the centre. Line the pan with parchment if it is not well-worn, aluminum or nonstick. Place five or six dough rounds 3 inches (7.5 cm) apart.
12. Bake 14 to 16 minutes, until the edges are golden brown and set but the centre is still gooey and soft. Sprinkle with flaky sea salt while warm.
13. Cool in the pans for 10 minutes (5 minutes on parchment), then move to a rack to cool a few more minutes.
14. Bake the remaining batch, or freeze the dough to bake later.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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Brown sugarChocolateFlax seed