BA's Best Chocolate Chip Cookies
, Makes 16
Brown-butter cookies with deep golden edges, soft centers and pools of bittersweet chocolate.
| prepPlace racks in upper and lower thirds of oven | ||||||||
| prepPreheat oven to 375°F / 190°C | ||||||||
| prepLine 2 rimmed baking sheets with parchment paper | ||||||||
| 1 1/2 cups plus 200 g all-purpose flour | whisk dry ingredients | fold in dry ingredients | fold in chocolate | scoop 16; bake 375°F / 190°C, 8–10 min | ||||
| 4 g Diamond Crystal kosher salt (or 4 g Morton) | ||||||||
| 4 g baking soda | ||||||||
| 113 g unsalted butter (to brown) | brown butter ~4 min, scrape into bowl | melt in remaining butter pieces | whisk in sugars until smooth | whisk in egg & yolks, 30 sec | whisk in vanilla | |||
| 56 g unsalted butter, cut in small pieces (added after browning) | ||||||||
| 200 g packed dark brown sugar | ||||||||
| 50 g granulated sugar | ||||||||
| 1 large egg | ||||||||
| 2 large egg yolks | ||||||||
| 2 tsp vanilla extract | ||||||||
| 170 g bittersweet chocolate (60–70% cacao), coarsely chopped, or semisweet chips | ||||||||
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