Chewy Chocolate Chip Cookies
YIELD: 16 COOKIES
¾ cup unsalted butter
- 1 cup brown sugar, packed
- ¼ cup granulated sugar
- 1egg+1yolk room temperature
- 1 tblspn vanilla extract
- 1.75 cup all-purpose flour
- 0.75 tspn baking soda
- ½ tspn salt
- ¼ tspn Maldon salt for sprinkling
- 2 cups semi-sweet chocolate, chopped roughly (not too small)
- Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown. As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping. Take butter off the heat and allow to cool.
- In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
- In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour a little bit at a time, stopping if the dough starts to get too dry.* Fold in the chocolate. Do not over mix. (it’s good to have different sizes pieces of chocolate in the dough to make each cookie slightly different)
- Refrigerate the cookie dough for at least a half hour, or overnight.
- When you are ready to bake the cookies, preheat the oven to 350°F and line a tray with parchment paper. Use a 1-ounce cookie scoop to shape the cookie dough into balls, placing them 2 inches apart on the prepared sheet. Sprinkle a touch of Maldon sea salt over the top of each cookie to get that extra touch of saltiness.
- Be consistent when making the cookie balls as it will guaranty that all cookies are cooking at the same time.
- Bake for 11 minutes*, or until the edges are just golden brown and the center have puffed up but are still gooey.
- Allow to cool before eating!
You can ball any leftover dough or batches of cookies and freeze them in a container. Allow them to be fully defrosted when you pop them in the oven and you will be minutes away from great cookies.