Chocolate Chip Cookies (Print Version)
# Ingredients:
→ Base Ingredients
01 -
½ cup unsalted European style brown butter (Danish Creamery recommended)
02 -
½ cup + 2 tablespoons packed brown sugar
03 -
2 tablespoons granulated sugar
04 -
1 large egg, room temperature
05 -
½ teaspoon vanilla
→ Dry Ingredients
06 -
1⅓ cups all-purpose flour, spooned and leveled
07 -
½ teaspoon baking soda
08 -
¼ teaspoon salt
→ Mix-ins and Toppings
09 -
⅓ cup white chocolate chips
10 -
⅓ cup semisweet chocolate chips
11 -
⅓ cup milk chocolate chips
12 -
Sea salt flakes for topping (optional)
# Instructions:
01 -
Cut butter into cubes. Heat in heavy saucepan over medium heat, stirring constantly until golden brown and foamy. Transfer to heat-safe bowl to cool.
02 -
Preheat oven to 350°F. Sift dry ingredients while butter cools.
03 -
Whisk cooled brown butter with sugars until combined. Add egg and vanilla, whisk thoroughly. Fold in dry ingredients just until combined, then fold in chocolate chips.
04 -
Scoop ¼ cup dough balls onto baking sheet, spacing well apart. Top with additional semisweet chips (save milk and white chocolate for after baking).
05 -
Bake 6 cookies at a time for 10 minutes until golden brown on bottom and mostly set on top. Shape with round cookie cutter if desired.
06 -
Add remaining chocolate chips while warm. Let cool until just warm before serving.
# Notes:
01 -
Dough must be baked immediately, cannot be stored
02 -
Cookies will look slightly underdone but will set while cooling
03 -
Baked cookies keep 3-5 days in fridge