Reverse Creamed Method Chocolate Chip Cookies with Varied Chocolates Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1 tsp fine sea salt</li><li class="ingredients-single-item">200g light brown sugar, packed</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">175g unsalted butter, cold and cubed</li><li class="ingredients-single-item">1 large egg, cold from refrigerator</li><li class="ingredients-single-item">1 large egg yolk, cold</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">100g dark chocolate (70%), roughly chopped</li><li class="ingredients-single-item">75g milk chocolate, roughly chopped</li><li class="ingredients-single-item">50g white chocolate, roughly chopped</li><li class="ingredients-single-item">Flaky sea salt, for sprinkling</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Cookie scoop (60ml/2oz capacity)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. Set aside. The high temperature helps create that perfect contrast between crispy edges and chewy centers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, whisk together the flour, baking soda, salt, brown sugar, and granulated sugar until thoroughly combined and no brown sugar lumps remain. This dry mixture forms the foundation of the reverse-creamed method.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the cold cubed butter to the dry ingredients. Using the paddle attachment on low speed, mix until the butter is broken down and the mixture resembles coarse sand with some pea-sized butter pieces remaining, about 2 minutes. This technique coats the flour particles with fat, preventing gluten development for a more tender cookie.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a small bowl, whisk together the cold egg, egg yolk, and vanilla extract until combined. With the mixer running on low, slowly pour this mixture into the bowl and mix just until a cohesive dough forms, about 30 seconds. Be careful not to overmix—the cold eggs help maintain texture while providing structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add all three chopped chocolates to the dough and mix on low speed for just 10-15 seconds until incorporated. Using varied chocolates creates a complex flavor profile with different melting points and sweetness levels in each bite.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using your cookie scoop, portion the dough into 18 equal balls (about 60g each) and place on the prepared baking sheets, leaving at least 5cm between each cookie to allow for spreading. For the best texture, don't flatten the dough balls.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake one sheet at a time in the center of the oven for 10-12 minutes, until the edges are set and golden but the centers still appear slightly underdone. This ensures perfectly chewy centers—trust the process, as they'll continue cooking on the hot baking sheet.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Immediately sprinkle each cookie with a pinch of flaky sea salt while still hot. The salt will adhere to the warm cookies and enhance all the chocolate flavors. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Store cooled cookies in an airtight container at room temperature for up to 5 days. For that fresh-baked texture later, you can also freeze the shaped dough balls and bake directly from frozen, adding 2-3 minutes to the baking time.</li></ol>