Description
Thick, bakery-style chocolate chip cookies made with nutty brown butter and finished with flaky sea salt for the perfect sweet-salty balance.
Ingredients
Stuff You Need:
- 2 sticks butter (unsalted, trust me on this)
- 2½ cups flour (just regular all-purpose)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt (the fine kind)
- 1½ cups brown sugar (pack it down hard)
- 2 eggs (leave them out for an hour so they’re not cold)
- 1 tablespoon vanilla (real vanilla, not the fake stuff)
- 4 oz chocolate bar chopped up messy
- 4 oz chocolate chips
- 2/3 cup walnuts chopped up (throw these out if you hate nuts)
For the top:
- Flaky sea salt (don’t skip this part)
Instructions
Put butter in pan. Turn heat to medium. Stand there and stir because it burns fast. Butter melts, bubbles up, then gets quiet and starts smelling like nuts. Brown chunks show up at the bottom. Take it off heat right then. Throw in one ice cube to cool it down.
Put flour, baking soda, baking powder, and salt in bowl. Stir it up.
Wait five minutes or hot butter cooks the eggs. Mix brown sugar into cooled butter until smooth. Add vanilla and eggs. Mix until it looks the same color.
Stir in flour mixture but don’t mix too much. Stop when you barely see white flour streaks. My mom mixed cookie dough forever and they came out tough. Add chocolate and nuts. Save some big chocolate pieces for later.
Make golf ball sized scoops. Put them on cookie sheet with parchment paper. Stick in fridge for 2 hours minimum. Cold dough doesn’t spread out flat when it bakes.
Turn oven to 350°F. Put dough balls far apart on cookie sheets because they get bigger. Press saved chocolate pieces on top.
Bake 10-12 minutes until edges are brown but middles still look soft. Don’t cook them until they’re hard. They keep cooking after you take them out.
Put salt on cookies right when they come out of oven while they’re hot. Salt sticks better to hot cookies. Let them sit on the cookie sheet for 5 minutes then move to cooling rack. Don’t eat them right away even though they smell good.
Notes
- Use a scale for flour if you have one. Too much flour makes cookies puffy and weird. If using cups, fluff flour first then scoop and level.
- Don’t bake too long. Edges brown but middles look raw. They finish cooking on the hot pan.
- Make brown butter ahead of time. Just heat it up again before using.
- Add cinnamon if you want. Tastes good.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American