Serves 15
Directions
- 1Brown the butter: Add the butter to a saucepan over medium-high heat.
- 2Allow to melt and brown, while stirring continuously (~5-8 mins).
- 3Continue cooking, stirring with a spatula, until the milk solids begin to brown and the color starts to deepen.
- 4Once the brown butter reaches a deep golden amber color and smells nutty, remove from the heat and immediately pour into a large bowl.
- 5Set aside to cool slightly (about 15-20 minutes), enough so it doesn’t melt the sugars when added.
- 6Line a baking sheet with parchment paper to use later.
- 7In a separate medium bowl whisk together the flour, baking soda, baking powder, and salt.
- 8Once the brown butter has cooled, add both sugars and whisk until well combined.
- 9Add in the eggs and whisk until well combined and the mixture is lighter in color.
- 10Then, add in the heavy cream and vanilla.
- 11Whisk until well combined.
- 12Add the dry ingredients to the wet, and gently fold until just combined.
- 13Add the chocolate chips/chunks; gently fold until evenly dispersed.
- 14Use a large cookie scoop (#20; 3 tbsp) to scoop the dough out onto the baking sheet, placing the cookies next to each other.
- 15Cover the baking sheet with plastic wrap and place in the refrigerator to chill for at least 3-4 hours or overnight.
- 16The next day or once ready to bake, preheat the oven to 375F.
- 17Line a large baking sheet with parchment paper.
- 18Space the cookies on the baking sheet 2” apart from each other.
- 19Bake at 375F for 12-15 minutes, until the center is slightly puffed up, lightly golden, and the edges are golden and set.
- 20Remove from the oven and if needed, immediately use a bowl or large round cookie cutter to shape into the ‘perfect’ circle.
- 21Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
- 22Serve warm with a sprinkle of flaky sea salt and a cold glass of milk, if desired.
Ingredients
- 1 cup salted butter
- 2 tbsp salted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 eggs, at room temperature
- 2 tbsp heavy cream, at room temperature
- 2 tsp vanilla bean paste or extract
- 2.75 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 0.25 tsp salt
- 1.5 cups chocolate chips or chopped chocolate of choice
- Flaky sea salt, for serving
Equipment
saucepanlarge bowlbaking sheetparchment papermedium bowlwhiskspatulalarge cookie scoop (#20; 3 tbsp)plastic wrapwire cooling rackbowl or large round cookie cutter
Tips
- Highly recommend chilling the dough overnight (or up to 48 hours) for the best texture and flavor.
- To get melty chocolate on top, press extra chocolate chips into the cookies immediately after removing them from the oven.
- The cookies will continue to bake on the baking sheet while they are cooling, so don't be afraid to pull them right at the 12 minute mark.
- If you like your cookies more done, keep them in the oven for 1-2 more minutes.
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