From the Pantry
1 cup unsalted butter
1 cup brown sugar
¼ cup granulated sugar
2 eggs
1 tsp vanilla extract
1¾ cups all-purpose flour
¾ tsp baking soda
A dash of salt
Mini milk chocolate chips
Dark chocolate bar pieces or dark chocolate crisps
Let’s Begin
- Place 3/4 cup of unsalted butter in a sauce pan on medium heat. Let brown but be sure to watch closely so it does not burn.
- Combine 1 cup of brown sugar, ¼ cup of granulated sugar, 2 eggs, and a touch and a little extra of vanilla extract until smooth and well-blended. Be sure to not over mix.
- Once mixed, add 1¾ cups of all-purpose flour, ¾ teaspoon of baking soda, and a dash of salt.
- Fold in your choice of chocolate, I prefer a balance of mini milk chocolate chips and dark chocolate crisps, it adds the perfect flavor.
Tips
When browning the butter, allow it to cool slightly before adding it to the sugar mixture.
Avoid over mixing: the dough should remain soft and slightly airy. Use an ice cream scoop to portion each cookie, placing them neatly on a tray. Let the dough rest in the refrigerator for at least 50 minutes before baking. Just before they go into the oven, sprinkle lightly with flaky salt.
Bake at 325°F, watching for the edges to turn a delicate golden brown. The center should stay just a touch soft, they will cook while resting.
MR.ROSE 