Crispy, chewy, sweet, salty, nutty and oh so chocolatey! Cookie perfection!
- 1 cup (2 sticks) unsalted butter
- 1 large egg
- 1 large egg yolk
- 1 cup granulated sugar
- 2 teaspoons vanilla
- 1/3 cup dark brown sugar
- 2 cups flour
- 3/4 teaspooon baking soda
- 1–1/2 teaspoons kosher salt
- 1–1/2 cups chopped semi-sweet chocolate or chocolate chips
- In a light colored medium-sized saucepan over medium heat, melt the butter. Continue to cook, swirling the pan frequently, until the butter is a golden brown and gives off a nutty aroma, about 3-5 minutes. The butter will start to bubble and foam and then subside as the water evaporates and the milk solids start to turn a light brown color. Just as it starts to turn light brown and you smell that nutty aroma, remove it from the heat and pour into a bowl and refrigerate for 15 minutes.
- Place the egg, egg yolk, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until mixture is pale yellow and starts to thicken, about 3 minutes.
- Once the browned butter has cooled for 15 minutes, whisk the brown sugar into it. Add the butter mixture to the egg mixture in the bowl of the electric mixer. Whisk on medium speed for about a minute.
- Replace the whisk attachment with the paddle attachment. In a separate bowl, whisk together the flour, baking soda and salt. Add to the wet ingredients in the mixer and mix on low speed until just barely combined.
- Add the chocolate and mix on low speed until dough comes together and chocolate is mixed throughout.
- Line two baking sheets with parchment paper. Scoop 2 tablespoon-sized portions of dough about an inch apart on the lined baking sheets. Lightly press down on the top of each one with the palm of your hand. Cover with plastic wrap and refrigerate for at least an hour.
- Position baking rack on the very top shelf of your oven. Preheat oven to 325°F. Remove one cookie sheet from the refrigerator and bake on the top rack for 15-18 minutes, rotating after 10 minutes. Cookies should be crisp around the edges with some craggle and visible chew on top. Let cookies cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely. Remove the other cookie sheet from the refrigerator and bake the same way.
- Store in an airtight container. Enjoy!
You can skip the refrigeration step and the cookies will still taste great, but the refrigeration enhances the flavor and texture of the cookie so if you have the time, I would recommend it!