3/4 cup unsalted butter
1 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg + 1 large egg yolk, at room temperature
1 TBS vanilla extract
1-3/4 cup (220 g) all-purpose flour
3/4 tsp salt + more flaky sea salt for sprinkling
1-1/4 to 2 cups semisweet or bittersweet chocolate chips or roughly chopped chocolate
Instructions
1. Brown the butter:
Place the butter in a small saucepan and set over medium low heat. Low heat is key to an even, golden browning! Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds. At first, the butter will melt and foam, then over time the foam bubbles will get smaller and the butter will begin to emit a warm, nutty aroma. Continue to cook the butter, occasionally stirring and scraping with your spatula, until the butter begins to take on color and you see small floating brown bits, about 5 to 7 minutes (these are the milk solids in your butter separating and toasting). Once the butter is golden brown, remove it from the heat and allow it to cool in the saucepan for about 5 minutes. You want it to cool down enough that it’s pretty warm, but not scalding hot to the touch.2. Mix brown butter, brown sugar, and sugar until combined
3. Add egg, extra egg yolk, and vanilla and mix well.
4. Fold in flour, baking soda, and salt just until no streaks remain. Don't overmix. Dough should be soft, not sticky.
5. Gently fold in chocolate chips. Cover and chill for at least 2 hours (or overnight)
6. Preheat oven to 350℉. Line baking sheets with parchment. Let dough sit at room temperature for 20 minutes, then scoop 1-1/2 oz portions and space 2 inches apart on the baking sheets. Bake for 10-15 minutes.
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