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Chocolate Chip Cookies

Chewy chocolate chip cookies made with browned butter, dark brown sugar and coarsely chopped bittersweet chocolate.

Makes 16 cookies

By Chris

cookieschocolatedessertbaking
Illustration of Chocolate Chip Cookies
Illustration

Ingredients

  • 1 1/2 cups all-purpose flour, spooning into measuring cups, then leveling; 200 g
  • 1 1/4 tsp kosher salt, Diamond Crystal; or 3/4 tsp Morton kosher salt
  • 3/4 tsp baking soda
  • 3/4 cup unsalted butter, 1 1/2 sticks; 169 g; divided
  • 1 cup dark brown sugar, packed; 200 g
  • 1/4 cup granulated sugar, 50 g
  • 1 large egg
  • 2 large egg yolks
  • 2 tsp vanilla extract
  • 6 oz bittersweet chocolate, 60%–70% cacao, coarsely chopped; 170 g; or semisweet chocolate chips

Steps

1Heat the oven and mix the dry ingredients

  1. Place racks in the upper and lower thirds of the oven.
  2. Preheat the oven to 375°.
  3. Add 1 1/2 cups all-purpose flour to a small bowl.
  4. Add 1 1/4 tsp kosher salt.
  5. Add 3/4 tsp baking soda.
  6. Whisk to combine and set aside.

2Brown the butter

  1. Cook 1/2 cup unsalted butter in a large saucepan over medium heat, swirling often and scraping the bottom of the pan with a heatproof rubber spatula, until the butter foams, then browns, about 4 minutes.
  2. Transfer the butter to a large heatproof bowl.
  3. Let cool 1 minute.
  4. Cut the remaining 1/4 cup unsalted butter into small pieces.
  5. Add the butter pieces to the brown butter.

3Make the dough

  1. Once the butter is melted, add 1 cup dark brown sugar.
  2. Add 1/4 cup granulated sugar.
  3. Whisk, breaking up any clumps, until the sugar is incorporated and no lumps remain.
  4. Add 1 large egg.
  5. Add 2 large egg yolks.
  6. Whisk until the sugar dissolves and the mixture is smooth, about 30 seconds.
  7. Whisk in 2 tsp vanilla extract.
  8. Using a rubber spatula, fold the reserved dry ingredients into the butter mixture just until no dry spots remain.
  9. Fold in 6 oz bittersweet chocolate, coarsely chopped.

4Portion and bake

  1. Using a 1 1/2-oz. scoop (3 tbsp), portion out 16 balls of dough.
  2. Divide the dough balls between 2 parchment-lined rimmed baking sheets.
  3. Bake the cookies, rotating the sheets if the cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes.
  4. Let cool on the baking sheets.