Serves 1
Directions
- 1Heat one cup of high-quality, unsalted butter over medium heat until the milk fats separate and turn a light, toasty golden-brown.
- 2Take the browned butter off the heat immediately when milk solids turn brown.
- 3Refrigerate the browned butter for at least an hour or until completely re-solidified.
- 4Add the cold butter to the bowl of a stand-mixer.
- 5Add half a cup of white sugar and 1 and a half cups of brown sugar to the butter.
- 6Cream together the butter and sugars at medium speed for three to four minutes until thoroughly combined.
- 7Pause the mixer and crack two cold eggs into the bowl, then mix to combine until homogeneous.
- 8In a medium bowl, whisk together 11 and a half ounces of all-purpose flour, a tablespoon of kosher salt, a half teaspoon of baking soda, and three-quarters of a teaspoon of cinnamon until thoroughly combined.
- 9Add about half of the dry mixture to the wet ingredients and mix until just combined.
- 10Add the remaining flour mixture and high-quality chocolate chips, mixing until just combined.
- 11Optionally, cover and refrigerate the dough for up to three days.
- 12Separate half of the cookie dough and mix in toasted, cooled, freshly-chopped walnuts into the nut half.
- 13Grab a handful of dough, roll it into a ball, and then tear it open to create a rustic-looking cookie.
- 14Bake the cookies at 350 degrees Fahrenheit for 12-17 minutes, depending on size and desired doneness.
- 15Optionally, sprinkle with a little flaky sea salt after baking.
- 16Bake nut cookies second to avoid cross-contamination for those with nut allergies.
Ingredients
- 1 cup high-quality, unsalted butter
- 0.5 cup plain old white sugar
- 1.5 cups brown sugar
- 2 cold eggs
- 11.5 ounces all purpose flour
- 1 tablespoon kosher salt
- 0.5 teaspoon baking soda
- 0.75 teaspoon cinnamon
- high-quality chocolate chips
- freshly-chopped walnuts, toasted and cooled
- flaky sea salt
Equipment
stand-mixermedium bowlwhiskcooling rack
Tips
- Browning butter instantly upgrades cookies.
- Refrigerate browned butter for at least an hour or until completely re-solidified.
- Use cold butter with a stand-mixer; if not, soften butter slightly.
- Do not over-mix cookie dough once flour is introduced to avoid tough cookies.
- Consider chopping a block of chocolate for varied sizes and textures instead of chips.
- Cover and refrigerate dough for up to three days for more pronounced flavor; even an hour makes a difference.
- For rustic-looking cookies, grab a handful of dough, roll it into a ball, then tear it open.
- Bake nut cookies separately and second to prevent cross-contamination for those with nut allergies.
- Experiment with shortening instead of butter, chilled versus un-chilled ingredients, and aged versus un-aged dough.
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