Chocolate Chip Cookies the Long Way

Ingredients

• 1 cup unsalted butter (Melted and browned, then cooled slightly)
• 1 cup light brown sugar (Packed)
• 0.5 cup granulated sugar
• 2 large egg (At room temperature)
• 2 tsp vanilla extract
• 2.25 cups all-purpose flour (Spoon into cups and level, or weigh for best accuracy)
• 1 tsp baking soda
• 1 tsp fine salt
• 2 cups semisweet chocolate chips
• flaky sea salt (For sprinkling, optional)

Steps

1. 1

   Place the butter in a light-colored saucepan over medium heat. Cook, swirling the pan occasionally, until the butter foams, the milk solids turn amber, and it smells nutty, about 5 to 8 minutes. Pour it into a heatproof mixing bowl and let it cool until warm rather than hot, about 10 minutes.

2. 2

   Add the brown sugar and granulated sugar to the cooled browned butter. Whisk until evenly combined and glossy.

3. 3

   Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla extract until the mixture is smooth.

4. 4

   In a separate bowl, whisk together the flour, baking soda, and fine salt until evenly distributed.

5. 5

   Add the dry ingredients to the butter mixture. Fold with a spatula just until no dry flour remains; do not overmix.

6. 6

   Fold in the chocolate chips, reserving a small handful for topping if desired.

7. 7

   Cover the bowl and refrigerate the dough for at least 30 minutes, or until firm enough to scoop. For deeper flavor, chill it overnight.

8. 8

   When ready to bake, heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

9. 9

   Scoop the chilled dough into roughly 2-tablespoon portions and arrange them on the prepared sheets, leaving about 2 inches (5 cm) between portions. Press reserved chocolate chips on top and sprinkle lightly with flaky sea salt if using.

10. 10

    Bake one sheet at a time for 10 to 12 minutes, until the edges are golden brown and set but the centers still look slightly soft.

11. 11

    Let the cookies cool on the baking sheet for 5 minutes so they can finish setting. Transfer them to a wire rack and cool further before serving.

Notes

The supplied source contains only a title and no accessible recipe text, transcript, or on-screen ingredient information. Quantities and method are reconstructed from a standard browned-butter chocolate chip cookie formula. Store cooled cookies airtight for up to 5 days; unbaked portions can be frozen and baked from frozen with a few additional minutes.

Nutrition per serving

• dessert
• cookies
• baked
• American
• vegetarian