Ultimate Chocolate Chip Cookies
Book: None
Source: None
Meal Type: Cookies
Serves: None
Ingredients
- 8 ounces unsalted butter (2 sticks; 225g)
- 1 standard ice cube (about 2 tablespoons; 30mL frozen water)
- 2 1/4 cups flour
- 3/4 teaspoon (3g) baking soda
- 1 tbls. cornstarch
- 1 teaspoon Diamond Crystal kosher salt or other coarse grained salt
- 3/4 cup sugar
- 2 large eggs (100g)
- 2 teaspoons (10mL) vanilla extract
- 1/2 cup dark brown sugar
- 2 cups chocolate chips
- Coarse sea salt, for garnish
Directions
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Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally. (Alternatively, whisk over an ice bath to hasten the process.)
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2. Meanwhile, whisk together flour, baking soda, and salt in a large bowl. Place granulated sugar, eggs, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until mixture is pale brownish-yellow and falls off the whisk in thick ribbons when lifted, about 5 minutes.
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3.Fit paddle attachment onto mixer. When brown butter mixture has cooled (it should be just starting to turn opaque again and firm around the edges), add brown sugar and cooled brown butter to egg mixture in stand mixer. Mix on medium speed to combine, about 15 seconds. Add flour mixture and mix on low speed until just barely combined, with some dry flour still remaining, about 15 seconds. Add chocolate and mix on low speed until dough comes together, about 15 seconds longer. Transfer to an airtight container and refrigerate dough at least 6 hours and if possible overnight.
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Bake at 375 for 9-11 minutes depending on size of cookies.