In a medium bowl, mix the melted butter with the sugars and honey until only about 50–60% of the sugar crystals have dissolved.
Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
Sift together the all-purpose flour, baking soda, cornstarch, and salt.
Add the sifted dry ingredients to the batter and fold them in with the spatula held upright, cutting through the dough. Mix evenly until no dry flour is visible.
Add the dark chocolate and mix lightly. Overmixing makes the dough hard and crumbly, so keep it brief.
Rest the dough in the refrigerator for 30 minutes.
Divide the rested dough into 180–200g portions.
Lower the oven from 200°C to 185°C and bake for 10–13 minutes.
Tips
When adding the sugar to the butter, dissolve only 50–60% of the crystals rather than all of them, so the cookies spread just the right amount as they bake.
Weighing each portion of dough on a scale lets you get the same bake every time.
Classic Chocolate Cookie
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)
- unsalted butter 280g
- muscovado sugar 140g
- dark brown sugar 70g
- sugar 30g
- honey 20g
- egg 130g
- vanilla extract 5g
- all-purpose flour 500g
- baking soda 12g
- cornstarch 20g
- salt 3g
- dark chocolate 300g, Guanaja
Instructions
1. Preheat the oven to 200°C.
2. Melt the butter completely.
3. In a medium bowl, mix the melted butter with the sugars and honey until only about 50–60% of the sugar crystals have dissolved.
4. Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
5. Sift together the all-purpose flour, baking soda, cornstarch, and salt.
6. Add the sifted dry ingredients to the batter and fold them in with the spatula held upright, cutting through the dough. Mix evenly until no dry flour is visible.
7. Add the dark chocolate and mix lightly. Overmixing makes the dough hard and crumbly, so keep it brief.
8. Rest the dough in the refrigerator for 30 minutes.
9. Divide the rested dough into 180–200g portions.
10. Lower the oven from 200°C to 185°C and bake for 10–13 minutes.
https://hong-recipe.pages.dev/en/recipes/classic-chocolate-cookie/
Hong's Recipe