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Prep time
30 minutes
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Cook time
12 minutes
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makes
24
Author Notes
The perfect chocolate chip cookie. Crisp on the edges, goeey on the inside, a light warm brown-butter and molasses taste, and you can make it all in one bowl with a rubber spatula! —Jesse Reichenstein
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Ingredients
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12 tablespoons
Unsalted Butter
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75 grams
White Sugar
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200 grams
Dark Brown Sugar
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1
Egg
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1
Egg Yolk
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2 teaspoons
Vanilla Extract
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250 grams
All-Purpose Flour
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1/4 teaspoon
Cinnamon
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1 teaspoon
Salt
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1 teaspoon
Baking Soda
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170 grams
chocolate chips
Directions
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Place 8 TBSP (1 stick) of butter in a saucepan and brown. Once browned, transfer to bowl.
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Cut remaining 4 TBSPs of butter into small cubes and mix into Browned butter, and mix it around while it all melts together and turns a light creamy brown.
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Mix in both white and dark brown sugars.
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Beat in a full egg, and then mix in 1 extra egg yolk.
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Add in vanilla extract.
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Fold in the flour, cinnamon, salt, and baking soda.
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Mix in your chocolate chips, cut up chococlate bars, or any other extras you want to add to these cookies!
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Rest dough in the fridge at least 30 minutes, or better overnight.
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Bake in 375°F oven for ~12 minutes
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