How did y’all celebrate National Chocolate Chip Day? I made three batches of chocolate chip cookies this weekend and I made this recipe twice! On a side note, we ran out of clean spoons, that’s how much taste testing happened over here.
On an even further sidetrack, I go back to work today and I’m not jumping up and down excited about having to wake up to my alarm. But I do have cookies for the hubby and I to share with our coworkers to make our transition a little bit easier.
These are currently our favorite chocolate chip variety and the hubby requests them anytime I say I’m making cookies. I love the flavor the browned butter gives, it really transforms these from a basic cookie into something special. The hint of sea salt on top combined with the sweetness of the cookie is amazing. You could definitely leave off the sea salt, but I beg you to trust me on this one and add it. Using more brown sugar keeps the cookies moist and the additional egg yolk keeps the cookies chewy.
- 12 tablespoons butter browned (directions below)
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla
- 2 cups + 2 tablespoons flour plus more if needed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups semi-sweet chocolate chips
- 1 teaspoon sea salt
Melt butter in a medium skillet over medium heat. Cook 4-5 minutes, or until the butter starts to brown. Remove from heat and let cool slightly.
Preheat the oven to 325.
In a large bowl or the bowl of stand mixer, mix together the butter and sugars. Add the egg, egg yolk, and vanilla and mix until combined. In a separate bowl combine the flour, baking soda, and salt. Add the flour to the wet mixture and stir to combine. Gently stir in the chocolate chips.
Line your baking sheet(s) with parchment paper or a Silpat liner. Roll about 1 and 1/2 tablespoons (I used my cookie scoop) dough into a ball and pull each ball into two pieces using your hands. Place one half of the dough ball, rough side down, on the baking sheet and then place the other half, rough side up, on top of the first half and press together slightly. Sprinkle each cookie with sea salt.
Bake 12-15 minutes, or until very lightly browned around the edges. The middles of the cookies will still be soft. Let cool on baking sheet for 5-10 minutes, and then remove to cooling rack to cool completely.
Depending on how you measure your flour you may need more or less than the additional 2 tablespoons of flour. You want the dough to be firm but not crumbly.
Adapted from this recipe, I changed the type and amount of chocolate chips.