Description
Indulge in these professional-grade chocolate chip cookies that feature a crisp outer edge and a soft, chewy center. By utilizing the technique of browning the butter, we add a deep, nutty complexity that pairs perfectly with the high-quality dark chocolate pools. This recipe uses a specific blend of bread and all-purpose flour to ensure the perfect texture every time. Follow the chilling steps to achieve that signature gourmet result right in your own home oven.
Ingredients
1 cup unsalted butter
1.25 cups dark brown sugar, packed
0.5 cups granulated sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
1.5 cups all-purpose flour
1 cup bread flour
1 tsp baking soda
0.75 tsp sea salt
2 cups semi-sweet or dark chocolate chunks
Instructions
Melt the butter in a saucepan over medium heat until it turns deep amber and foams.
Transfer browned butter to a bowl and cool for 10 minutes.
Whisk brown sugar, granulated sugar, and browned butter until combined.
Add eggs and vanilla, beating until the mixture is glossy.
Fold in the sifted flours, baking soda, and salt until just combined.
Stir in the chocolate chunks.
Chill the dough for at least 1 hour.
Preheat oven to 350°F (175°C).
Scoop dough into portions onto a parchment-lined baking sheet.
Bake for 12 minutes until edges are set but center remains soft.
Notes
Ensure butter is completely browned but not burnt for the best flavor. Chilling is mandatory to prevent flat, oily cookies. Top with an extra pinch of flaky sea salt immediately after baking for a professional finish.
- Prep Time: 20
- Cook Time: 12
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 135mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg