My recipe starts with brown butter for a rich and nutty flavor, then uses a few different types of flour to get a better chewiness, and even a few different types of chocolate for improved texture and flavor.

我的食譜首先使用棕色黃油，以獲得豐富的堅果風味，然後使用幾種不同的麵粉來獲得更好的嚼勁，甚至使用幾種不同的巧克力來改善口感和風味。

I finish them with a touch of flaky salt and some vanilla ice cream.

最後，我還會撒上一些片狀鹽和香草冰淇淋。

The first secret to a perfect chocolate chip cookie is browning your butter.

製作完美巧克力餅乾的第一個祕訣就是將黃油煎黃。

Fire up the heat.

加熱

I like to look to make sure my flame is set to exactly medium high.

我喜歡查看火力是否調到了中高火。

Okay, great.

好的，很好

And then get a rubber spatula and constant movement.

然後用橡皮刮刀不斷移動。

Don't let any part of that butter sit in the pan for too long.

不要讓黃油在鍋裡放置太久。

What you're basically doing when you're making brown butter is activating that butter.

製作黑黃油時，你所要做的基本上就是激活黃油。

You're bringing out all of that nice nuttiness.

你把所有的堅果都帶出來了。

When it really starts to sizzle, make sure you have a bowl set out on the side, preferably stainless steel, because that'll cool down very fast once you put it in the fridge.

當它開始嗞嗞作響時，一定要在邊上放一個碗，最好是不鏽鋼碗，因為一旦放進冰箱，它就會很快冷卻下來。

And at this point, we can turn down the heat just a touch, which will give us better control as we get closer and closer to browning the butter.

這時候，我們可以把火調小一點，這樣就能更好地控制黃油的溫度，讓它越來越焦黃。

Two things to look out for are smell, when you start to get that nuttiness, and watching the top of those bubbles, because those themselves will start to get a little bit brown too.

有兩點需要注意：一是聞一聞，當你開始聞到堅果味時；二是觀察氣泡的頂部，因為氣泡本身也會開始變得有點褐色。

Right here is my favorite part about the brown butter making process, when that foam gets really, really thick.

在製作黑黃油的過程中，我最喜歡的就是保麗龍變得非常非常濃稠的時候。

I can start to see it turning slightly brown, so I'm going to shift it off the heat.

我可以看到它開始略微變黃，所以我要把它從火上拿下來。

The residual heat in the pan is going to get me the rest of the way there.

鍋裡的餘熱會讓我走完剩下的路。

Immediately, I'm going to pour it off.

馬上，我要把它倒掉。

We can't leave it in the pan for even a few seconds longer, or it'll burn.

我們不能讓它在鍋裡多待幾秒鐘，否則就會燒焦。

And then into the fridge or freezer to set.

然後放進冰箱或冷凍室凝固。

Next step now is to work on our chocolate.

下一步就是製作巧克力了。

I like to use two different kinds.

我喜歡使用兩種不同的材料。

First, dark chocolate, which I chop into different sized chunks, which will give us differences in texture when we go to eat the cookies.

首先是黑巧克力，我把它切成不同大小的塊狀，這樣在吃餅乾時就會有不同的口感。

And then second, we have these bittersweet chocolate bits, which are a little bit sweeter and all the same size.

其次，我們還有這些苦甜巧克力碎，它們更甜一點，大小都一樣。

So what I love about chopping up your chocolate by hand is you end up with some bigger pieces like these chunks here, and then some of these finer chocolate shards that look like this.

我喜歡用手切碎巧克力的原因是，最後你會得到一些大塊的巧克力，比如這裡的大塊巧克力，還有一些看起來像這樣的細小巧克力碎片。

Now that our chocolate is set, we'll start with our flours.

現在，我們的巧克力已經凝固，我們將開始製作麵粉。

In this recipe, I'm using two different types of flour.

在這個配方中，我使用了兩種不同的麵粉。

First, plastic all-purpose flour.

首先是塑膠全麥麵粉。

This will give our cookies some nice classic structure.

這將給我們的餅乾帶來一些漂亮的經典結構。

And second, we've got this bread flour.

其次，我們還有這種麵包粉。

That'll give us a nice chewy bite in the cookies.

這樣做出來的餅乾才有嚼勁。

For our dry ingredients, we'll finish it off with baking soda and a touch of salt.

在幹配料中，我們會加入小蘇打和少量鹽。

Then I'll give this a nice quick whisk and set it off to the side.

然後我再快速攪拌一下，把它放在一邊。

By now, our butter should be set.

現在，我們的黃油應該已經準備好了。

You can remove it from the freezer when it's nice and smooth, almost like a frosting.

當它變得光滑細膩時，就可以從冰箱中取出，就像糖霜一樣。

Into our mixing bowl.

放入我們的攪拌碗中。

Brown butter.

棕色黃油

Don't waste any of it.

不要浪費。

Then in we go with our brown sugar, then some regular white sugar, two whole eggs, and also I like to do one additional egg yolk, which really helps with the texture of the cookie.

然後放入紅糖、普通白糖、兩個全蛋，我還喜歡再加一個蛋黃，這對餅乾的口感很有幫助。

And then the last of our wet ingredients is this vanilla bean paste.

最後一種溼配料是香草豆醬。

I like to use this instead of vanilla extract because it just gives so much more vanilla flavor.

我喜歡用它來代替香草精，因為它能帶來更多的香草味道。

And we'll just want to mix everything together until it becomes nice and consistent.

我們只想把所有東西混合在一起，直到它變得均勻一致。

After the first few moments, I like to scrape down the sides.

在最初的片刻之後，我喜歡把邊角刮下來。

And once we're happy with that, whisking on a low speed, slowly, I'll add in all of my dry ingredients.

一旦我們滿意了，用低速慢慢攪拌，我就會加入所有的幹配料。

And after whisking for just a few more moments, I'll sprinkle in all of my bittersweet chocolate.

再攪拌片刻後，我會撒上所有的苦甜巧克力。

I like to drop it all around to make sure it's evenly combining.

我喜歡把它滴在四周，以確保結合均勻。

And then quickly, all of my dark chocolate.

很快，我就吃光了所有的黑巧克力。

We don't want to overmix.

我們不想過度攪拌。

Now, I'm just going to push it all through, give it one last little scrape around the whole bowl, check around to make sure everything's evenly mixed, and that is our dough.

現在，我把麵糰全部推開，最後在整個碗裡刮一下，檢查一下，確保所有東西都混合均勻了，這就是我們的麵糰。

This next step is entirely optional.

下一步完全是可選的。

If you cover your bowl with plastic wrap and then toss it in the fridge overnight or up to 72 hours, it's going to develop all sorts of extra flavor, just like a pizza dough.

如果在碗上蓋上保鮮膜，然後把它放進冰箱過夜或最長 72 小時，它就會像披薩麵糰一樣產生各種額外的風味。

But if you want to bake it right now, you can skip this part and they'll still be fantastic. 24 hours later, my dough is rested.

但如果你想現在就烤，可以跳過這部分，它們仍然會非常美味。24 小時後，我的麵糰靜置。

It's taken quite a good nap.

它睡了個好覺。

I'll tell you the truth, normally, if I'm baking, I don't measure anything out.

實話告訴你吧，通常情況下，如果我在烘焙，我不會量出任何東西。

Maybe I shouldn't say that.

也許我不該這麼說。

In the case of these cookies, I want to make them perfect.

就這些餅乾而言，我想讓它們完美無瑕。

So I'm going to scoop some of this dough out and try to get each one to about 140 grams in weight.

所以我要舀出一些麵糰，儘量讓每個麵糰的重量都在 140 克左右。

Let's see if I can nail it.

看我能不能搞定它。

Ah!

啊！

Six grams over.

超過 6 克。

So close.

好險

That would have been awesome.

那就太棒了。

This will help to make sure that they're all baking in the same amount of time.

這將有助於確保它們在相同的時間內全部烤熟。

If you're making these at home, you don't actually have to go and measure everything out, but just know that this recipe should make you about eight big cookies.

如果你在家裡做這些餅乾，實際上你不需要去測量所有的東西，只需要知道這個配方能讓你做出大約 8 塊大餅乾就可以了。

I'm only going to measure out six dough balls because that's all that my baking sheet can fit.

我只準備量出六個麵糰，因為我的烤盤只能裝下這麼多。

Now we're almost there.

現在我們快到了。

The final step is also optional, but they will make you a slightly better tasting cookie.

最後一步也是可選的，但它們會讓餅乾的口感更好。

I suggest you add on just the tiniest pinch of flaky salt.

我建議你只加一小撮片狀鹽。

Not too much.

不要太多。

Literally just 10 or 15 small flakes.

從字面上看，只有 10 或 15 塊小薄片。

And finally, I like to take just a bit of extra chocolate and press it right onto the top of my cookie to almost make this lava pool of chocolate when I bake them.

最後，我喜歡多拿一點巧克力，直接壓在餅乾上面，這樣烤出來的餅乾就像巧克力熔岩一樣。

As a last step, unless you want a really flat cookie, I highly suggest covering them with plastic wrap and then placing them in the freezer for about 15 minutes or until firm to the touch.

最後一步，除非你想要非常平整的餅乾，否則我強烈建議在餅乾上蓋上保鮮膜，然後將其放入冰箱冷凍 15 分鐘，直到手感結實為止。

These have already rested in the freezer.

這些已經在冰箱裡放好了。

And to bake, I've preheated my oven to 350 Fahrenheit.

為了烘烤，我把烤箱預熱到華氏 350 度。

And because these cookies are so incredibly large, I'm only going to bake three at a time.

因為這些餅乾非常大，所以我一次只烤三塊。

These will now bake for 15 minutes, rotating one time during the process.

現在烘烤 15 分鐘，烘烤過程中旋轉一次。

So what's happening here while they bake is really cool.

是以，在烘烤過程中發生的事情真的很酷。

This is why you want to put them in the freezer before baking.

這就是為什麼要在烘焙前將它們放入冰箱冷凍的原因。

That outer part will melt out first and that edge will get really nice and crispy while the inside takes a little bit longer to melt as it falls down.

外面的部分會先融化，邊緣會變得又香又脆，而裡面的部分則需要更長的時間才能融化。

This will give us a soft, chewy interior and a nice crispy outside.

這樣我們就能吃到柔軟、有嚼勁的內餡和香脆的外皮。

And with that said, it's time to rotate.

說了這麼多，是時候輪換了。

And I'll keep going for another few minutes.

我還要繼續說幾分鐘。

We'll know that these cookies are finished when the edges are nice and golden brown.

當餅乾邊緣呈金黃色時，我們就知道餅乾已經完成了。

And then that middle is still nice and shiny and just barely gooey.

然後，中間的部分依然光潔亮麗，幾乎沒有粘稠感。

This is right when I like to take them out.

這正是我喜歡把它們拿出來的時候。

So for this last step here, I'm just going to drop the baking sheet three times.

最後一步，我把烤盤放下三次。

And you'll see the cookies will fall down just a little bit.

你會發現餅乾會掉下來一點點。

And then I'll toss it back in the oven just for a minute or two more to finish them up.

然後我再把它放回烤箱，再烤一兩分鐘就可以了。

I like to eat my cookies two different ways.

我喜歡用兩種不同的方式吃餅乾。

The first way, grab a bowl, get some vanilla ice cream.

第一種方法，拿個碗，吃點香草冰淇淋。

Then get a nice scoop of that in a bowl.

然後在碗裡舀上一勺。

Oh, what a good scoop.

哦，多好的獨家新聞啊。

And then I know you're supposed to let your cookies sit for a while.

然後我知道你應該讓餅乾靜置一段時間。

Just watch what happens when I lay this cookie over my ice cream.

看看我把這塊餅乾放在冰淇淋上會發生什麼吧。

It should slowly tear and split apart right over my ice cream.

它應該在我的冰淇淋上慢慢撕裂，四分五裂。

I've been to so many restaurants all over the world.

我去過世界各地的很多餐廳。

I've had so many different desserts in my life.

我這輩子吃過太多不同的甜點了。

This and maybe lava cake are the two best desserts I've ever had.

這也許和熔岩蛋糕是我吃過的最好吃的兩道甜點。

No chef, no pastry chef, nobody I know has ever created a better dessert and a better sweet bite than just cookies and ice cream.

我認識的廚師、糕點師和其他人都沒有創造出比餅乾和冰淇淋更好的甜點和甜食。

Well, this is it.

這就是了

Just simple chocolate chip cookie with a little bit of vanilla ice cream.

只是簡單的巧克力脆片餅乾，加一點香草冰淇淋。

This bite.

這一口

Oh my gosh.

我的天啊

And if I split this down the middle, you'll see.

如果我把它從中間劈開，你們就會看到。

That melty chocolate with that melted cookie.

融化的巧克力配上融化的餅乾。

One of my favorite things of all time.

我最喜歡的東西之一。

I'm not a huge fan of room temperature cookies, but you can see after we've rested them that they're beautiful.

我不太喜歡室溫下的餅乾，但你可以看到，經過靜置後的餅乾非常漂亮。

They've got all those nice cracks in them from when we whacked the baking sheet against the cutting board.

我們用烤盤敲擊砧板時，烤盤上出現了許多漂亮的裂紋。

Little pools of chocolate lava on the top.

巧克力熔岩的小水池在頂部。

And just by looking at them, you know they're going to be good.

只要看一眼，你就知道它們會很出色。