A big, bakery-size cookie with crisp golden edges and a soft, chewy middle. We brown the butter first for a deep, nutty, almost caramel flavour, then load every cookie with melty dark and semisweet chocolate that pools into gooey puddles.
A whisper of espresso makes the chocolate taste even richer (you won't taste coffee, just more chocolate). An extra egg yolk keeps the center soft and chewy, the way a great cookie should be.

Baked by hand in small batches right here in Tay Creek. Best warm, when the chocolate is still molten. Try not to eat two.