Other desserts don't hold a candle to a classic chocolate chip cookie: warm, gooey, and reminiscent of a sense of nostalgia and comfort that few other treats can match. I'm always looking for ways to elevate this staple, and the combination of nutty brown butter and three different types of chocolate give this cookie a special touch. Crispy on the edges and gooey in the center, they’re perfect for every occasion.
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, browned
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 1/2 teaspoon vanilla extract
2 large eggs
2 cups chocolate (mix of dark, milk, and white)
Maldon sea salt for topping
Directions:
Make the browned butter by heating 2 sticks of butter on stove at medium to low heat until small brown flakes begin to form and there is a nutty aroma (5-10 minutes). Immediately pour into heat-safe bowl and chill for 20 minutes.
Preheat your oven to 375°F and line a baking sheet with parchment paper.
In one bowl, mix together flour, baking soda, and salt.
In another bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
Add the eggs one at a time, beating well after each. Mix in the vanilla.
Gradually add the flour mixture, then stir in the chocolate.
Drop a heaping tablespoon of dough onto the baking sheet, spacing cookies 2 inches apart.
For minis, bake for 6-8 minutes. For larger cookies, bake for 9 to 11 minutes. Take them out as they look just slightly under-done.
Let the cookies cool on the sheet for 2 minutes, then transfer to wire racks to cool completely.
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