Chocolate Chip Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1/2 cup unsalted European style brown butter (Danish Creamery recommended)
02 -
1/2 cup plus 2 tablespoons packed brown sugar
03 -
2 tablespoons granulated sugar
04 -
1 large egg, room temperature
05 -
1/2 teaspoon vanilla
06 -
1 1/3 cups all-purpose flour, spoon and leveled
07 -
1/2 teaspoon baking soda
08 -
1/4 teaspoon salt
→ Mix-ins and Toppings
09 -
1/3 cup white chocolate chips
10 -
1/3 cup semisweet chocolate chips
11 -
1/3 cup milk chocolate chips
12 -
Sea salt flakes (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 brown butter and sugars until combined. Add egg and vanilla. Fold in dry ingredients until just combined, then fold in chocolate chips.
04 -
Drop 1/4 cup dough balls onto baking sheet, 6 per sheet. Top with semisweet chips. Bake 10 minutes until golden brown bottom and set top.
05 -
Optional: shape with round cutter while warm. Add additional chips and let cool until just warm.
# Notes:
01 -
Dough must be baked immediately, cannot be stored
02 -
Makes 8 large cookies
03 -
Baked cookies store in fridge 3-5 days