Part of:
Cookies
Ingredients:
- 1 cup/226 grams unsalted butter
- 2 1/2 cups/320 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup/220 grams light brown sugar
- 1/4 cup/50 grams granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 12 ounces semisweet chocolate, preferably from a bar, roughly chopped (or use 12 ounces chocolate chips)
- Flaky sea salt (optional), for topping {
Instructions:
- In a medium saucepan over medium heat, melt the butter, stirring and swirling the pan often, until the butter foams, turns golden brown and smells nutty, about 5 minutes. Pour into a large bowl and set aside to cool.
- In a medium bowl, whisk together the flour, baking soda, salt and cinnamon, if you like. Line 2 rimmed sheet pans with parchment paper.
- Add the sugars to the melted brown butter; mix until combined. Add the egg, egg yolk and vanilla extract and stir until combined. Add the flour mixture and stir until well combined.
- Stir in the chocolate. Working one at a time, scoop out a 1/4 cup of the dough and roll into a ball. Place the balls on the prepared sheet pans, and chill for 1 hour and up to 24 hours.
- When ready to bake, heat oven to 350 degrees. Bake just until the edges start to turn golden, rotating halfway through, about 15 minutes.
- Remove from the oven and bang the pan on the counter. (This creates a flatter, chewier cookie.) Sprinkle cookies with flaky sea salt, if you like. Let sit on the baking sheets for 5 minutes before moving to a cooling rack to cool completely. Store cookies in an airtight container at room temperature for up to 3 days.
- In a medium saucepan over medium heat, melt the butter, stirring and swirling the pan often, until the butter foams, turns golden brown and smells nutty, about 5 minutes. Pour into a large bowl and set aside to cool.
- In a medium bowl, whisk together the flour, baking soda, salt and cinnamon, if you like. Line 2 rimmed sheet pans with parchment paper.
- Add the sugars to the melted brown butter; mix until combined. Add the egg, egg yolk and vanilla extract and stir until combined. Add the flour mixture and stir until well combined.
- Stir in the chocolate. Working one at a time, scoop out a 1/4 cup of the dough and roll into a ball. Place the balls on the prepared sheet pans, and chill for 1 hour and up to 24 hours.
- When ready to bake, heat oven to 350 degrees. Bake just until the edges start to turn golden, rotating halfway through, about 15 minutes.
- Remove from the oven and bang the pan on the counter. (This creates a flatter, chewier cookie.) Sprinkle cookies with flaky sea salt, if you like. Let sit on the baking sheets for 5 minutes before moving to a cooling rack to cool completely. Store cookies in an airtight container at room temperature for up to 3 days.
- In a medium saucepan over medium heat, melt the butter, stirring and swirling the pan often, until the butter foams, turns golden brown and smells nutty, about 5 minutes. Pour into a large bowl and set aside to cool.
- In a medium bowl, whisk together the flour, baking soda, salt and cinnamon, if you like. Line 2 rimmed sheet pans with parchment paper.
- Add the sugars to the melted brown butter; mix until combined. Add the egg, egg yolk and vanilla extract and stir until combined. Add the flour mixture and stir until well combined.
- Stir in the chocolate. Working one at a time, scoop out a 1/4 cup of the dough and roll into a ball. Place the balls on the prepared sheet pans, and chill for 1 hour and up to 24 hours.
- When ready to bake, heat oven to 350 degrees. Bake just until the edges start to turn golden, rotating halfway through, about 15 minutes.
- Remove from the oven and bang the pan on the counter. (This creates a flatter, chewier cookie.) Sprinkle cookies with flaky sea salt, if you like. Let sit on the baking sheets for 5 minutes before moving to a cooling rack to cool completely. Store cookies in an airtight container at room temperature for up to 3 days.