Chocolate Chip Cookies

4 mins
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. 2Brown 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.
  3. 3Brown 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.
  4. 4Refrigerate the browned butter for at least an hour or until completely re-solidified.
  5. 5Refrigerate the browned butter for at least an hour or until completely re-solidified.
  6. 6Refrigerate the browned butter for at least an hour or until completely re-solidified.
  7. 7In 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.
  8. 8In 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.
  9. 9In 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.
  10. 10Crack two cold eggs into the bowl and mix to combine.
  11. 11Crack two cold eggs into the bowl and mix to combine.
  12. 12Crack two cold eggs into the bowl and mix to combine.
  13. 13In 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.
  14. 14In 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.
  15. 15In 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.
  16. 16Add about half of the dry ingredients to the wet ingredients in the stand mixer and mix to combine.
  17. 17Add about half of the dry ingredients to the wet ingredients in the stand mixer and mix to combine.
  18. 18Add about half of the dry ingredients to the wet ingredients in the stand mixer and mix to combine.
  19. 19Add the remaining dry ingredients and your desired mix-ins (chocolate chips first, then nuts). Mix until just combined.
  20. 20Add the remaining dry ingredients and your desired mix-ins (chocolate chips first, then nuts). Mix until just combined.
  21. 21Add the remaining dry ingredients and your desired mix-ins (chocolate chips first, then nuts). Mix until just combined.
  22. 22If desired, cover and refrigerate the cookie dough for up to 3 days.
  23. 23If desired, cover and refrigerate the cookie dough for up to 3 days.
  24. 24If desired, cover and refrigerate the cookie dough for up to 3 days.
  25. 25For the nut cookies, toast the walnuts in a pan until fragrant, then let cool.
  26. 26For the nut cookies, toast the walnuts in a pan until fragrant, then let cool.
  27. 27For the nut cookies, toast the walnuts in a pan until fragrant, then let cool.
  28. 28Scoop out portions of the cookie dough, roll into balls, tear open, and place on a baking sheet.
  29. 29Scoop out portions of the cookie dough, roll into balls, tear open, and place on a baking sheet.
  30. 30Scoop out portions of the cookie dough, roll into balls, tear open, and place on a baking sheet.
  31. 31Bake at 350°F (175°C) for 12-17 minutes, depending on the size of the cookies.
  32. 32Bake at 350°F (175°C) for 12-17 minutes, depending on the size of the cookies.
  33. 33Bake at 350°F (175°C) for 12-17 minutes, depending on the size of the cookies.
  34. 34Sprinkle flaky sea salt on top of the cookies before and after baking (optional).
  35. 35Sprinkle flaky sea salt on top of the cookies before and after baking (optional).
  36. 36Sprinkle flaky sea salt on top of the cookies before and after baking (optional).
  37. 37Let the cookies cool on a wire rack.
  38. 38Let the cookies cool on a wire rack.
  39. 39Let the cookies cool on a wire rack.

Ingredients

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

Equipment

Stand mixerWhiskCooling rackPanMeasuring cupsMeasuring spoons