Josh's Fiancé Chocolate Chip Cookie Recipe

Natalie's Note: When Josh hesitantly asked if I would share this recipe it made me smile because sharing food is truly a language of love. Cooking is so much more than just a task; it provides nourishment to others while cultivating nostalgic memories and traditions passed down for generations. This recipe may seem complex, but many good things in life require hard work and effort. :) Ingredients: 1 cup unsalted butter 2 ½ cups all-purpose flour 1 teaspoon baking soda 2 teaspoons vanilla extract 14 ounces semi-sweet chocolate bars roughly chopped 1/2 inch - 1 inch squares 1 teaspoon fine sea-salt 1 teaspoon cinnamon 1 cup packed light brown sugar 1/4 granulated sugar 1 large egg and 1 egg yolk (room temp) Preparation: -Melt the butter on mediun heat in a small saucepan until golden brown and foamy - you will see small morsels of butter begin to clarify in solid form at the bottom - be careful not to burn - swirl/stir often - pour into a large heat proof mixing bowl - In a separate bowl, whisk all dry ingredients until combined (flour, baking soda, sea salt & cinnamon) -Line baking sheets with parchment paper - Add both sugars to the cooled melted butter and stir until combined -Add the whole egg & yolk then vanilla extract and stir until combined -Add butter/sugar mixture to dry flour mixture and combine until a dough forms, then add chopped chocolate until combined -Using food-safe disposable gloves - roll the chocolate chip cookie dough into 1/4 cup spheres and slightly press each one down onto the lined baking sheets 1.5 inches apart, cover with plastic wrap or parchment paper - chill for 1 hour in the fridge or 40 minutes in the freezer (do not skip this step, you will have runny puddles of stuck together cookies) -Bake on 350F for 14-15 min (they will seem underdone, but do not be tempted to overcook them as they will continue to cook when removed from the oven) -Allow to cool on baking sheets for a few minutes, then transfer to cooling racks - cool completely before storing or the texture may be compromised Tips: The quality of your ingredients can make a huge difference. My favorites for this recipe: -King Arthur All-Purpose Flour -Valrhona, Guittard or Ghirardelli semi-sweet chocolate bars. Please note: chocolate chips that are sold in the typical “chip” form are made with stabilizers/emulsifiers to keep their shape when heated, they do not create the same cookie, so I do not recommend using chips for this recipe -Kerrygold Pure Irish unsalted butter or European style butters are my favorite -I always use local farm eggs