Ingredients:

  • 4 tablespoons all-purpose flour (32g)
  • 2 tablespoons unsalted butter, softened (28g)
  • 2 tablespoons brown sugar, packed (25g)
  • 1 tablespoon granulated white sugar (12g)
  • 1.5 teaspoons milk (7.5ml)
  • 1/4 teaspoon vanilla extract (1.25ml)
  • 1 pinch fine sea salt (0.5g)
  • 2 tablespoons semi-sweet chocolate chips (20g)

Instructions:

  1. Place your 4 tablespoons of all purpose flour in a small microwave safe bowl. Microwave on high for 30 second intervals, stirring in between, until the flour reaches 160°F. Note: This usually takes about 60 seconds total, but don't let it burn or it will taste like popcorn.
  2. Give the flour a quick stir with a fork to break up any clumps formed by the heat. Let it sit for 2 minutes until it is cool to the touch. Note: Adding hot flour to butter will melt the butter and turn your dough into a greasy puddle.
  3. In a separate small bowl, combine the 2 tablespoons of softened butter, 2 tablespoons of brown sugar, and 1 tablespoon of white sugar. Use a fork to mash and whip them together until the mixture looks like wet, pale sand.
  4. Stir in the 1/4 teaspoon of vanilla extract, 1.5 teaspoons of milk, and that vital pinch of sea salt. Mix until the liquid is fully incorporated and the base looks glossy.
  5. Add your cooled, heat treated flour to the butter mixture. Fold it in gently with your fork until no white streaks of flour remain. Note: The dough will seem crumbly at first, but keep pressing it together; it will hydrate!
  6. Check the consistency. If it feels too stiff, add another 1/4 teaspoon of milk. The dough should be pliable and hold its shape when pressed.
  7. Toss in your 2 tablespoons of semi sweet chocolate chips. Fold them in until they are evenly distributed throughout the dough.
  8. You can eat this immediately while it's soft, or pop it in the fridge for 10 minutes until it is firm and slightly chewy.