Inverted Chocolate Chip Cookies

Instructions

1. 1

   Cream the Base

   Combine the cold, cubed butter with both the brown and granulated sugars in a stand mixer or bowl. Beat until the mixture is well combined and no large butter chunks remain. Keeping the butter cold is key to the final texture.

2. 2

   Add Eggs

   Incorporate the 2 egg yolks, the whole egg, and the vanilla extract. Mix until just combined.

3. 3

   Prepare Dry Mix

   In a separate bowl, sift the cocoa powder (to remove lumps). Whisk in the flour, baking powder, baking soda, salt, cornstarch, and espresso powder.

4. 4

   Combine

   Add the dry ingredients to the wet mixture in two separate additions. Mix on low speed just until the flour streaks disappear. Do not overmix, as this creates gluten and makes the cookies tough.

5. 5

   Fold in Chocolate

   Gently fold in the chopped white chocolate pieces by hand.

6. 6

   Shape

   Divide the dough into 5oz (approx 140g) balls. Instead of perfect spheres, shape them into slightly tall ovals/cylinders. This height helps them spread into a thick, chunky cookie rather than a flat disc.

7. 7

   The Deep Freeze

   Place the dough balls on a tray and freeze for at least 4 hours, though overnight is best. This prevents the cold butter from melting too quickly in the oven.

8. 8

   Bake

   Preheat your oven to 350°F (175°C). Place the frozen dough balls on a lined baking sheet and bake for 20 minutes. Do not thaw before baking. Let them cool on the pan for at least 10–15 minutes to set.