INGREDIENTS
3/4 cup butter
1 cup brown sugar, packed
1/4 cup granulated sugar
1 egg + 1 egg yolk, room temperature
1 tablespoon vanilla extract
1 3/4 cup plain flour
3/4 teaspoon baking soda
1 teaspoon sea salt + more for sprinkling
2 cups chocolate chips/drops (I prefer dark), or chopped chocolate chunks
INSTRUCTIONS
Brown the butter over medium heat, stirring constantly until the butter
begins to foam and turns a golden brown, emitting a nutty aroma.
Make sure you only brown the butter lightly. When butter browns the
liquid evaporates off which can dry out your dough. 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.
Refrigerate the cookie dough for at least a half hour, or overnight.
When you are ready to bake the cookies, preheat the oven to 180C
and line a baking tray with baking paper . An ice cream scoop makes it
easy to get same size of cookie dough , roll into balls, placing them 10
cm apart as they speak a bit . Bake for 10-12 minutes or until the
edges are just golden brown and the middles have puffed up but are
still gooey. Best to under cook them. Sprinkle with salt when cool.
Adapted from.
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