It may have beat my own personal recipe…. It was 100/10😭 🍪Bakery Style Chocolate Chunk Cookies Ingredients: -1 ½ cups (340g) unsalted butter (Plugrá preferred) -1 ¼ cup (250g) dark brown sugar -½ cup (100g) white sugar -2 eggs + 1 egg yolk -2 tsp vanilla extract -2 ¾ cups (345g) all-purpose flour -1 tsp baking soda -½ tsp baking powder -1 tsp salt -1 tbsp milk powder (optional, enhances flavor) -150g milk chocolate (bars, chopped into large chunks) -200g semi-sweet chocolate (bars, chopped uneven) -Flaky sea salt for finishing 🍪Step-by-Step (Bakery Technique) 1. Brown the butter over medium heat until deep golden with brown specks and a nutty aroma. Let cool 30 minutes in freezer. 2. Whisk browned butter with brown sugar and white sugar until glossy and smooth. 3. Add eggs, egg yolk, and vanilla. Mix until fully combined and slightly thick. 4. In a separate bowl, whisk flour, baking soda, baking powder, salt, and milk powder. 5. Fold dry ingredients into wet mixture just until combined. Do not overmix. 6. Fold in chopped chocolate, keeping pieces large and uneven for melted pools. 7. Form large dough balls (150–170g each). Tear dough in half and press together with rough edges facing up (do NOT roll smooth). 8. Press extra chocolate chunks onto the outside of each dough ball for visible melted tops. 9. Freeze dough for at least 30 minutes (or refrigerate overnight). This keeps cookies thick and enhances flavor. 10. Preheat oven to 400°F. 11. Bake for 9–11 minutes until edges are golden but centers are soft and slightly underbaked. 12. Immediately sprinkle flaky sea salt. 13. Optional: press a chocolate chunk into the center right after baking for a molten chocolate effect when breaking open. #chocolatechipcookie #cookies #fromscratch #viralrecipe - @bikinibitesbyk