This is a slightly modified version of Bon Appetit's "Best Chocolate Chip Cookie" recipe! The picture on their website looked so delicious, so I had to give it a try! I had just made normal chocolate chip cookies earlier in the week, so I gave this recipe a subtle Asian twist. I modified the recipe a little bit to prevent too much spreading, as a lot of reviewers complained about that.

If you want classic chocolate chunk cookies, omit matcha powder, adjust brown sugar to 160 g, white sugar to 60 g, and use dark chocolate chunks.

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Ingredients​

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• 200 g all-purpose flour

• 20 g cornstarch or additional flour
  (prevents so much spreading and makes a slightly chewier/less crisp + thin cookie)

• 4 g kosher salt (3/4 teaspoon)

• 4 g baking soda (3/4 teaspoon)

• 169 g (1 1/2 sticks) unsalted butter, cubed

• 110 g packed dark brown sugar

• 110 g granulated sugar

• 1 Tablespoon culinary matcha powder

• 1 large egg (50 g)

• 2 large egg yolks (40 g)

• 5 g vanilla extract (1 tsp.)

• 170 g (6 oz.) bittersweet or white chocolate, coarsely chopped, or chocolate chips
   

Instructions​

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1. Brown butter in a small saucepan or pot over medium heat, stirring with a rubber spatula to prevent burning. When it foams and the milk solids turn brown, immediately remove from heat and pour into another bowl. Chill in the fridge until semi-solid (imitating the texture of softened butter).

2. Sift together flour, cornstarch, salt and baking soda. Set aside.

3. Combine the browned butter with both sugars and matcha powder. Whisk until creamy and fluffy. Add egg and yolks one at a time, mixing well between each addition. Stir in vanilla extract.

4. Stir in the flour mixture until just combined, then fold in the chopped chocolate. Let mixture sit 5-10 minutes for flour to hydrate, then scoop into 1.5 oz balls (3 Tablespoons each). This will yield 16 large cookies.

5. Refrigerate portioned cookies at least an hour and up to 3 days. Chilling prevents too much spreading. And more resting time = more hydrated and matured dough = deepened flavor.

6. Preheat oven to 350°F convection/375°F standard oven. Place cookies on a tray at least two inches apart from one another.

7. Bake cookies 8-12 minutes depending on your oven and cookie size. You may want to rotate halfway through. Cookies should be deep golden brown and firm around the edges.

8. Let cool on baking sheets before cooling completely on wire racks. Store in airtight containers.