The Final Draft Cookie

A special shout-out goes to my best friend Aleeza and her family for trying every single cookie and critiquing each one.

Studded with semi-sweet chocolate Chipits chunks and Ghirardelli chips because in MY perfect cookie, texture and melt matter.

These are the cookies I kept chasing until I couldn’t improve them anymore. This recipe rewards patience. Follow the steps, trust the process, and don’t rush what’s meant to be done slowly and I truly hope you enjoy!

Recipe

Ingredients

Makes 30 cookies (You can halve the recipe to make 15, but I highly recommend making all 30 and freezing the dough to bake whenever you want.)

• Unsalted butter – 320 g (160 g browned + 160 g melted)
• Light brown sugar – 220 g
• Granulated sugar – 140 g
• Large eggs – 2, room temperature
• Vanilla extract – 20 g (4 teaspoons)
• All-purpose flour – 440 g
• Instant skim milk powder (very important) – 50 g
• Baking powder – 1 teaspoon (4 g)
• Baking soda – 1/2 teaspoon (2 g)
• Himalayan pink salt – 10 g
• Semi-sweet chocolate – 450–500 g total
  • Chipits semi-sweet chunks
  • Ghirardelli semi-sweet chocolate chips
• Maldon salt flakes, for finishing

Method

1. Brown the Butter (Do This First)

In a saucepan over medium heat, brown 160 g of the unsalted butter until deeply golden and fragrant, with toasted milk solids at the bottom. Remove from heat immediately. Be careful not to let it burn. I always take it off the heat as soon as I see the bubbles forming to avoid turning the butter bitter.

Add the remaining 160 g unsalted butter to the hot browned butter and stir until fully melted.

Set aside and allow the butter to cool completely.

2. Mix the Sugars & Butter

Once the butter is fully cooled, transfer it to a large mixing bowl. Add the brown sugar and granulated sugar. Mix using the paddle attachment of a stand mixer, or by hand with a whisk or spatula, until smooth and cohesive.

3. Add Eggs & Vanilla

Add the eggs one at a time, mixing until fully incorporated. Add the vanilla extract and mix until glossy and uniform.

4. Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, instant skim milk powder, baking powder, baking soda, and Himalayan pink salt.

5. Bring the Dough Together

Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix (I barely mix the dough at this stage.)

Fold in the chocolate. I’ve given an approximate amount, but honestly, measure with your heart.

6. Scoop & Chill

Scoop the dough into evenly sized balls and place on a tray. I personally weigh the dough and each ball. The more uniform they are, the more evenly they bake.

Cover with Saran Wrap and chill in the refrigerator for at least 30 minutes. I chill the cookie dough balls on the baking tray to make my life easier!

7. Bake

Preheat oven to 350°F (175°C). Bake cookies for 8–9 minutes, watching closely. As soon as the edges start to brown, that means they are close to being baked. They should look slightly underbaked in the center when removed.

Immediately sprinkle with Maldon salt flakes and press extra chocolate chunks and chips into the tops for that perfect melted finish.

Allow cookies to finish setting on the baking sheet. They will continue to cook from residual heat. Do not touch for at least 30 minutes; they need time to set properly.

Important Notes

• Butter is browned first, then fully cooled before using. Warm butter will change the texture and spread. If the butter is still warm, wait — it’s worth it.
• Do not skip the flaky salt. It’s part of the final bite.
• Chocolate matters: Chipits semi-sweet chunks for pockets of chocolate. Ghirardelli semi-sweet chocolate chips for consistent melt. This combination was tested repeatedly and gives the best texture and flavour throughout the cookie.
• These cookies are meant to be slightly underbaked, soft centers with set edges.
• The instant skim milk powder is my little secret weapon; it adds a subtle depth, extra golden colour, and a soft, tender bite that takes these cookies from “good” to wow. Please don’t skip it!