The story
Why we make it this way.
A classic chocolate chunk cookie, built the long way. Kerrygold butter goes on the stove first and comes off the moment it smells like toasted hazelnut, then rests until it can hold air again. Gold Medal all-purpose and bread flour together give it a chew that pulls instead of crumbles.
The dough cold-rests 36 hours so the sugars deepen and the edges bake up lacy. Ghirardelli chunks are folded in by hand, so you get puddles and shards, not uniform chips. A pinch of Maldon on top right after it comes hot from the oven.
What is in it
- Kerrygold European butter, slow-browned
- Gold Medal all-purpose flour
- Gold Medal bread flour
- Ghirardelli semi-sweet and dark chocolate chunks
- Large whole eggs
- Light brown sugar, cane sugar
- Pure vanilla extract
- Baking soda, fine sea salt
- Maldon flaky sea salt
Contains wheat, dairy, and eggs. Made in a kitchen that also handles tree nuts and soy. Made in a cottage food operation that is not subject to Florida's food safety regulations.
