Description
My favorite chocolate chip cookies have become a household staple for their unbeatable texture and rich flavor. This recipe combines two different types of chocolate with a touch of sea salt, creating a perfect balance of sweetness.
Ingredients
Scale
- 1/2 cup (114g) unsalted butter (browned)
- 2/3 cup (126g) dark brown sugar
- 1/4 cup (52g) granulated sugar
- 1 large egg + 1 large egg yolk (room temperature)
- 1 & 1/2 teaspoons vanilla extract
- 1 cup (128g) all-purpose flour
- 1/3 cup (40g) bread flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (112g) chocolate chips (milk or semi-sweet)
- 4 oz (113g) dark chocolate (chopped)
Instructions
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a glass measuring cup. Add a touch of water so it reads 1/2 cup of liquid. Set aside to cool for 10 minutes.
- Add dark brown sugar and granulated sugar to a medium bowl. Add cooled brown butter and mix until combined. Add vanilla extract, egg, and egg yolk. Mix until combined.
- Add salt, baking soda, bread flour, and all-purpose flour and mix until just combined.
- Stir in chocolate chips and chopped chocolate. Be careful not to overmix. Line a baking sheet with parchment paper. Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop. Add a couple of chocolate chips and chopped chocolate on top of each cookie.
- Preheat oven to 375° F. Place the cookies 2 inches apart on the prepared baking sheet. Bake for 10-11 minutes. Sprinkle with flaky sea salt. Allow to cool slightly before serving.
Notes
As soon as the cookies come out of the oven I like to give them a scoot with a cookie cutter to make them into a perfectly round cookie.
- Prep Time: 20 minutes
- Bake Time: 10
- Category: Dessert
- Cuisine: American
