Chocolate Chip Cookies
Directions
- 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.
- 2Refrigerate the browned butter for at least an hour or until completely re-solidified.
- 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.
- 4Crack two cold eggs into the bowl and mix to combine.
- 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.
- 6Add about half of the dry ingredients to the wet ingredients in the stand mixer and mix to combine.
- 7Add the remaining dry ingredients and your desired mix-ins (chocolate chips first, then nuts). Mix until just combined.
- 8If desired, cover and refrigerate the cookie dough for up to 3 days.
- 9For the nut cookies, toast the walnuts in a pan until fragrant, then let cool.
- 10Scoop out portions of the cookie dough, roll into balls, tear open, and place on a baking sheet.
- 11Bake at 350°F (175°C) for 12-17 minutes, depending on the size of the cookies.
- 12Sprinkle flaky sea salt on top of the cookies before and after baking (optional).
- 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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