Brown Butter Chocolate Chunk Cookies with Golden Syrup

Science-Based Soft and Crispy Cookies

Brown the Butter

• Melt the butter in a saucepan over medium heat until it turns a deep, nutty golden color, which indicates that the water has evaporated and the milk solids have browned.
• Pour the browned butter into a mixing bowl and let it cool slightly.

Mix the Base

• Whisk the sugars and golden syrup into the browned butter until combined.
• Add the egg and egg yolk, along with a splash of vanilla extract, and whisk until the mixture is smooth and the sugar is fully dissolved.

Prepare the Dough

• Fold in the dry ingredients (a mixture of plain and bread flour and bicarbonate soda) until just combined.
• Fold in the chopped Swiss dark chocolate.

Portion and Rest

• Portion the dough into even-sized balls using a scale.
• Place the dough balls on a baking tray, cover with plastic wrap, and rest in the refrigerator for 24 hours to allow the ingredients to integrate.

Bake

• Preheat your oven to 180°C.
• Bake the dough balls for approximately 14 minutes or until their internal temperature reaches 82°C.

Finish

• Remove from the oven, sprinkle with salt, and push extra chocolate chunks into the hot cookies if desired.
• Let the cookies rest on the tray for 10 minutes before transferring them to a wire rack to cool completely.