BA's Best Chocolate Chip Cookies
by Chris Morocco
dessert
Yield: Makes 16Total: Total: 40 minutes
Ingredients
You have 2 of 10
protein
- ✓1egg(large)
- ○2egg yolks(large)
dairy
- ○¾ cupunsalted butter(divided)
grain
- ○1½ cupsall-purpose flour
pantry staple
- ○2 tspvanilla extract
- ○1¼ tspkosher salt
- ○¼ cupgranulated sugar
- ✓¾ tspbaking soda
- ○1 cupdark brown sugar(packed)
other
- ○6 ozbittersweet chocolate(coarsely chopped)
Instructions
- Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set flour mixture aside.
- Cook ½ cup unsalted butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Scrape melted butter and any brown bits to a large heatproof mixing bowl and let cool 1 minute. Cut remaining ¼ cup unsalted butter into small pieces and add to brown butter.
- Once butter is melted, add dark brown sugar and granulated sugar and whisk until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in vanilla extract. Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate.
- Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-paper-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly, until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets.
My notes
Dough balls can be portioned 3 months ahead; freeze on cookie sheets and then transfer to a resealable plastic bag. Bake from frozen, adding 1–2 minutes on to the cook time. Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.