my perfect chocolate chip cookies

browned butter chocolate chip cookies

makes 24 2” cookies

1 cup + 1 tbsp browned butter*

¾ cup dark brown sugar

¾ cup granulated sugar

1 egg

1 egg yolk 

1 ½ tsp vanilla

1 ¼ cup ap flour

1 scant cup whole wheat flour

1 tsp salt

1 tsp baking soda

2 cups total chocolate chips and nuts of your choice, i like salted peanuts or candied pecans!

flaky sea salt for topping

*prepare the browned butter by melting 2 sticks + 1 tablespoon of unsalted (or one stick salted, one unsalted) butter in a heavy bottomed pan over medium heat. keep an eye on it and stir (or swirl the pan) occasionally until the milk solids start to separate and toast. turn off the heat as soon as you see little brown flecks appear at the bottom of the pan. it should have a rich, nutty aroma and be a warm golden. let cool for 20 or so minutes before proceeding with the recipe. 

cream the butter and the sugars until fluffy and fully combined. add the egg and egg yolk and mix well, then add the vanilla. feel free to triple the vanilla or add a lil bit of bourbon. 

in a separate bowl, mix the dry ingredients except for the chocolate chips & nuts. add the dry to the wet in 2 parts, mixing well. the batter will be pretty dry and crumbly at first, but will quickly hydrate. 

add the chocolate & nuts and mix well. i usually use my very clean hands for this part to ensure that the add ins get evenly distributed without over mixing the dough. 

at this point you can refrigerate the dough overnight or for 20 or so minutes while the oven preheats. if fridging overnight, cover the bowl well. if you want to bake them now, form the dough into balls (I use an ice cream scoop that is about 2 tablespoons in volume) and place on a sheet tray. refrigerate while the oven gets up to temp. remove the sheet tray from the fridge, space the dough balls out onto 2 trays so that they have enough room to spread, and top generously with flaky salt. 

bake for 9-15 minutes rotating the trays halfway through. baking time is variable for many reasons, so i always set a timer for 5 minutes, rotate the trays from top to bottom, and then check after another 5 minutes and rotate the trays 180 degrees. they’re usually done by 13 minutes when the bottom and edges are golden brown but the top is still puffy and soft. let cool on the tray for 5 minutes before removing to a wire rack. store in a covered tin!