Chocolate Chip Cookies

4m
Serves 12
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Directions

  1. 1Brown 1 cup of unsalted butter in a pan over medium heat until the milk solids separate and turn a light toasty golden brown. Remove from the heat immediately.
  2. 2Refrigerate the browned butter for at least an hour or until completely re-solidified.
  3. 3In a stand mixer, cream together the cold browned butter, ½ cup of white sugar, and 1 ½ cups of brown sugar at medium speed for 3–4 minutes.
  4. 4Crack two cold eggs into the bowl and mix to combine.
  5. 5In a separate bowl, whisk together 11 ½ ounces of all-purpose flour, 1 tbsp of kosher salt, ½ tsp of baking soda, and ¾ tsp of cinnamon.
  6. 6Add about half of the dry ingredients to the wet ingredients in the stand mixer and mix to combine.
  7. 7Add the remaining dry ingredients and your desired mix-ins (chocolate chips first, then nuts). Mix until just combined.
  8. 8If desired, cover and refrigerate the cookie dough for up to 3 days.
  9. 9For the nut cookies, toast the walnuts in a pan until fragrant, then let cool.
  10. 10Scoop out portions of the cookie dough, roll into balls, tear open, and place on a baking sheet.
  11. 11Bake at 350°F (175°C) for 12-17 minutes, depending on the size of the cookies.
  12. 12Sprinkle flaky sea salt on top of the cookies before and after baking (optional).
  13. 13Let the cookies cool on a wire rack.

Ingredients

  • 1 cup Unsalted butter
  • 0.5 cup White sugar
  • 1.5 cups Brown sugar
  • 2 Eggs
  • 11.5 ounces All Purpose flour
  • 1 tablespoon Kosher salt
  • 0.5 teaspoon Baking soda
  • 0.75 teaspoon Cinnamon
  • 1 cup Chocolate chips
  • 0.5 cup Walnuts
  • 1 pinch Flaky sea salt

Equipment

Stand mixerWhiskCooling rackPanMeasuring cupsMeasuring spoons

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