Directions
- 1Start by browning the butter in a saucepan over medium-high heat until melted and slightly brown.
- 2Remove from heat and allow to cool slightly.
- 3In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
- 4Add browned butter, both sugars, and eggs to a large bowl and whisk until combined and lighter in color.
- 5Add heavy cream and vanilla, whisking until well combined.
- 6Add dry ingredients to the wet ingredients and gently fold until incorporated.
- 7Add chocolate chips and fold until evenly dispersed.
- 8Chill the dough in the fridge for at least 1-2 hours (ideally 2-4 hours) or up to 24 hours.
- 9Preheat oven to 375F and line baking sheets with parchment paper.
- 10Use a cookie scoop to scoop the dough onto baking sheets, spacing cookies 2 inches apart.
- 11Bake at 375F for 12-15 minutes, until lightly golden and edges are set.
- 12Let cool on baking sheet for 5 minutes before transferring to a wire rack.
Ingredients
- 1 cup salted butter
- 2 tbsp salted butter
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 2 eggs
- 2 tbsp heavy cream
- 2 tsp vanilla extract
- 2.75 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 0.25 tsp salt
- 1.5 cups semi-sweet or dark chocolate chips or chopped chunks
Equipment
saucepanwhisklarge bowlmedium bowlspatulacookie scoopbaking sheetsparchment paperwire cooling rack
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