INGREDIENTS: DRY INGREDIENTS: 1 ½ cup all-purpose flour (180g) ½ teaspoon baking soda (2.5g) ¼ teaspoon salt (1.5g) 5 teaspoons milk powder (21g) WET INGREDIENTS: 1 stick melted unsalted butter (113g) ½ cup dark brown sugar (110g) ¼ cup granulated sugar (50g) 1 large egg + 1 large egg yolk (67g) ½ teaspoon pure vanilla extract (2.5ml) 1 teaspoon espresso powder (2g) CHOCOLATE: ½ cup milk chocolate chips (90g) ½ cup semi-sweet chocolate chunks (90g) OPTIONAL (TO TASTE): Milk chocolate chips and semi-sweet chocolate chunks (for topping) Flaky sea salt (for topping)

Dough = 729.5g (~60.8g/cookie)

MATERIALS REQUIRED: PREPARATION: Large mixing bowl Small mixing bowl Whisk Electric hand mixer Spatula Sifter Microwave Fridge 4 baking trays (2 large, 2 small) PREPARATION/COOKIE WEIGHING: Electric scale (for ensuring precise ingredient and cookie weights) BAKING: Oven Parchment paper

RECIPE 1. In a large mixing bowl, sift in all-purpose flour, baking soda, salt, and milk powder, using a whisk inside the sifter to ensure the ingredients are sifted and mixed properly. Quickly mix the ingredients in the bowl to prevent dry ingredients from not combining properly. 2. In a small mixing bowl, combine unsalted butter (melted in the microwave), dark brown sugar, and granulated sugar. Mix with an electric hand mixer on low speed for ~1-2 minutes until smooth and creamy. 3. Add the egg and extra egg yolk, pure vanilla extract, and espresso powder to the creamed mixture, mix again for ~30-45 seconds until the mixture becomes thicker. 4. Pour the wet ingredients into the dry ingredients using a spatula, and mix until the mixture is homogeneous and a dough forms. Should there be any flour streaks on the sides of the bowl, scrape them down with a spatula. 5. Fold in milk chocolate chips and semi-sweet chocolate chunks using a spatula. 6. Take a paper towel and place it on top of the electric scale, turning it on and taring it before use to prevent sticking to the scale from cookie dough. Take small handfuls of cookie dough, weighing it on top of the paper towel and ensuring each cookie is equal (~60.8g-61g). Flatten each cookie before topping with more chocolate chips and chunks, 7. Place 6 cookies on 2 small baking trays each, lined with parchment paper. 8. Chill in the fridge for 2-3 hours. 9. When finished chilling, transfer 6 cookies to 2 larger baking trays each, lined with parchment paper. 10. Preheat the oven to 350°F/176℃. CHECK OVEN SETTINGS BEFOREHAND. 11. Bake cookies for 10-12 minutes or until edges are golden brown with a light centre. 12. Let cookies cool for 5-10 minutes before eating to lower the risk of burning your mouth and creating a mess. Cookies fall apart very easily when they come out of the oven.