Claire Saffitz's Chocolate Chip Cookies
24 hrs + 35 min (mostly chilling)
Makes approximately 18–19 cookies
Brown-butter chocolate chip cookies with crisp, wrinkled edges and chewy centers, aged 12–48 hours for complex flavor.
| prepPreheat oven to 180°C / 350°F | ||||||||||
| 113g unsalted butter (for browning) | Brown butter 5–7 min, stirring constantly | Cool browned butter to room temperature | Add eggs one at a time, whisk until homogeneous | Whisk in vanilla until smooth & satiny | Fold in dry ingredients & chocolate until just combined | Chill dough 12–48 hrs (or 24 hrs) | Portion into 56g balls, freeze 30 min | Bake 180°C / 350°F, 16–17 min until dark golden | Drop pan on counter to create wrinkles, cool 10 min | Sprinkle with fleur de sel |
| 114g unsalted butter, room temperature (set aside) | ||||||||||
| 28g whole milk, cold | ||||||||||
| 260g all-purpose flour | ||||||||||
| 1 teaspoon fleur de sel | ||||||||||
| 1 teaspoon baking soda | ||||||||||
| 150g light brown sugar | Whisk in sugars until smooth & thick, 45 sec | |||||||||
| 150g caster sugar | ||||||||||
| 2 large eggs, cold | ||||||||||
| 15 g good quality vanilla bean paste | ||||||||||
| 162g good quality bittersweet chocolate fèves, half coarsely chopped | ||||||||||
| 122g good quality milk chocolate fèves, half coarsely chopped | ||||||||||
| fleur de sel (for finishing) | ||||||||||
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