I have been developing this recipe for the last 3 years and this has become my final version, I have used this recipe for small batches all the way to catering and baking 100+ at a time.
Ingredients
Scale:
315 g All purpose Flour
5 g Salt
5 g Corn Starch
3 g Baking Soda
200 g Salted Butter
200 g Dark Brown Sugar
75 g White Sugar
2 Eggs (medium to large approx. 50g )
5 g Vanilla
20 g Milk
100 g 60-70% Chocolate (150g if nuts not added)
50 g Hazelnuts (optional)
Method
Brown the butter until a light brown solids begin to form.
let cool for 10 minutes. cream with sugars and salt until mayonnaise-like consistency
Add Eggs, vanilla, and milk to butter mix until incorporated.
Mix Dry ingredients (Flour, corn starch and Baking soda) into wet ingredients. Add it in halves or thirds whichever is easier for you.
Add toppings and chill in the fridge for 30 min (ideally overnight). For more flavor I recommend toasting the nuts a little bit.
Portion in 60g Balls, and chill again while waiting for oven to preheat to 180C (356°F)
Bake for 10 minutes or until edges of cookie are slightly brown
Notes
You can replace the Hazelnut with any nut of your choice
If you want to freeze these cookies for later, I recommend rolling it into balls first, And add an extra 5 minutes of baking. For freezing the cookies its important to partition the dough into lower weights (don't go above 60g)
