Description
Crispy edges, chewy, perfect center. This recipe for chocolate chip cookies will not disappoint you. Made with brown butter, Belgian chocolate, and flaky sea salt.
Ingredients
COOKIE DOUGH
- 1 cup + 1 tbsp (240 g) unsalted butter
- Slightly over 1/3 cup (80 g) granulated sugar
- 2/3 cup (140 g) brown sugar
- ¼ tsp salt
- 1 tsp vanilla paste
- 2 eggs
- 1 tsp baking powder
- 2 tsp baking soda
- 1 ¾ cup + 1 tbsp (170 g) all-purpose flour
- 1 cup + 2 tbsp (140 g) bread flour
- Slightly over ¾ cup (150 g) milk chocolate chips, or milk chocolate pellets
DECORATE
- ¼ tsp flaky salt (decorate)
Instructions
- Start by browning 1 cup + 1 tbsp (240 g) unsalted butter. In a light colored pan, place the butter and cook it until it turns a deep golden brown color. You can optionally sift the butter to remove any burnt chunks from the bottom. Let it cool for 10 minutes.
- In a mixing bowl, mix slightly over 1/3 cup (80 g) granulated sugar, 2/3 cup (140 g) brown sugar, ¼ tsp salt, and 1 tsp vanilla paste. Add the cooled brown butter and mix for 2 minutes.
- Add 2 eggs, 1 tsp baking powder, and 2 tsp baking soda. Whisk together. Pour in 1 ¾ cup + 1 tbsp (170 g) all-purpose flour and 1 cup + 2 tbsp (140 g) bread flour and using a spatula, stir until just incorporated. If the cookie dough is not warm at all, you can add slightly over ¾ cup (150 g) milk chocolate chips.
- Let the cookie dough sit in the fridge for about 15-25 minutes. Then scoop it into a baking tray lined with parchment paper. Use a large tray so they have space to spread.
- Preheat the oven to 355F (180 °C) and bake them for 12 minutes. After they come out of the oven, using a round object, bring the spread sides closer to the cookie to create the perfect round cookie. You have to do this immediately after they come out of the oven!
- Sprinkle some flaky salt.