Chocolate Chunk Cookies

Terry's Chocolate Chunk CookiesThis recipe is based on Chocolate Chunk Cookies by J. Kenji López-Alt.
The ingredients and process are Kenji’s, the instructions are mostly mine.
Equipment:
A scale that does grams. If you don’t have a scale, get one!
Stand mixer with beater and whisk attachments
Small ice-cream scoop – about 3 tablespoons (golf ball size)
4 Cookie sheets (or 2 cookie sheets and some extra time)
Parchment Paper
Ingredients:
450g (1 Lb) Unsalted Butter
60g Ice (about 2 cubes)
560g All-purpose Flour
6g Baking Soda
8g Kosher Salt
280g Granulated Sugar
4 Large Eggs
20ml Vanilla Extract (2 tsp)
280g Dark Brown Sugar
450g (1 Lb) Semisweet Chocolate Bars not chips,
roughly chopped with a knife into 1/2- to 1/4-inch chunks
Mixing Directions:
  • Melt the butter in an 8″ pan over medium-high heat. Whisk slowly while the butter melts. Once it’s melted, continue whisking slowly as it bubbles and foams. Watch very carefully as the foaming slows. This means the water is mostly gone and things happen quickly at this point. Continue whisking and watch as the mixture darkens. When it looks “lightly toast colored,” take it off the heat and whisk another 15 seconds. Pour into a metal bowl, add the ice and stir until the ice is melted. Cover with plastic wrap and place in freezer.
  • While the browned butter is chilling,  whisk together the flour, baking soda, and salt in a bowl.
  • Add sugar, eggs and vanilla extract to the mixer. Whisk on medium-high speed until it forms thick ribbons when you pull the whisk out. This should take about 5 minutes, but might take a little longer. If you don’t get thick ribbons, keep whisking.
  • Put the paddle on the mixer. Make sure the brown butter is cold. Add it and the brown sugar to the mixture in stand mixer and mix on medium for about 15 seconds. Make sure to scrape down the sides of the brown butter bowl. A lot will harden on the sides.
  • Add the flour mixture to the mixer and mix on low speed about 10 seconds or until just combined. If you overdo this, you’ll have tough cookies.
  • Add the chocolate and mix on low for a few (5-10) seconds to combine.
  • Put the mixture in a Ziploc, squeeze out all the air, seal and refrigerate 1 – 3 days
Baking Directions:
  • Place two racks in oven: one just above the middle of the oven and the other just below the middle of the oven. Preheat oven at 325°F (convection, if you have it). Make sure there’s enough space between the racks for a baking sheet and air circulation.
  • Line both baking sheets with parchment paper.
  • Use the scoop and place 8 balls of dough on each sheet, breaking each dough ball in half then sticking the “round” side together to get a rougher “outside”.
  • Put the sheet pans in the oven and bake until the edges are golden 12-14 minutes in my oven. Keep an eye on the cookies. If they’re baking faster in the back of the oven or on the side, rotate the cookie sheets about halfway through.
  • When baked, remove the sheet pan, and put the parchment paper with the cookies on the counter to cool. Let the sheet pan cool off somewhere else. If you leave the cookes on the sheet pan, they’ll bake too much while the pan is cooling.
  • When you’re ready to bake the next batch, use a cool cookie sheet. A hot or warm cookie sheet makes the dough melt before baking and will give you poor results.
Notes:
  • Buy bars of really good chocolate, not chips or morsels. The chips are coated with something to make them not clump in the bag and aren’t great chocolate. If you’re going to all this trouble, you want really good chocolate and the kind of chunks you can get only by breaking up whole bars.
  • Refrigerating the mix for at least a day is necessary. It really improves the flavor.