How to:
- Make sure a tray is in the middle of the oven and preheat it to 375 degrees. Use a silicone mat to line a cookie sheet made of light metal. The best cookies result from doing this since they don’t spread too much and maintain their crisp edges, crackly tops, and chewy cores. In general, cookies spread too much when a silicone mat is not present, since dark pans cook cookies faster and crispier.
- In a medium bowl, combine the brown sugar and butter. For at least one minute, beat the mixture with an electric mixer at medium speed until it is light and fluffy. In order to obtain the best cracks on the cookies, cream the sugar and butter thoroughly.
- Following that, mix in the egg yolk and vanilla essence.
- After that, evenly distribute the flour, salt, baking soda, and baking powder over the top of the butter mixture. Use an electric mixer to thoroughly blend the flour mixture and butter mixture.
- Add the chocolate chips and crushed chocolate and stir.
- 10 dough balls should be taken out and spread equally on the baking sheet. If you’d like, you can roll them into perfect balls in your hands, which will create perfectly round cookies.
- For 9 to 10 minutes, bake. The cookies should be taken out of the oven when the edges are just beginning to brown. They will initially seem bloated as they grow. They will flatten out as they cool, forming a surface that is cracked and chewy in the middle.
- Allow to set up for 5 minutes on the baking sheet, then transfer to a wire rack to finish cooling completely before serving.
