Chocolate Chip Cookie Recipe

Ready in 60 minutes

Serving Size 1 cookie

# of Servings 30

146 calories per serving

Ingredients

• ¾ cup unsalted butter

• 1 ¾ cups all purpose flour

• 1 teaspoon cornstarch

• 1 teaspoon baking soda

• 1 teaspoon large sea salt flakes

• 1 cup brown sugar, packed

• ⅓ cup granulated sugar

• 1 egg and 1 egg yolk

• 1 tablespoon vanilla bean paste or vanilla extract

• 1 cup semi sweet chocolate chips

• ½ cup semi sweet mini chocolate chips

• 4 ounce semi sweet chocolate bar, chopped in big chunks

Preparation

1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper.

2. Cut the butter into medium chunks and add it to a small saucepan. Constantly stir the over medium heat to brown the butter until it begins to foam and change colors to golden brown. Once the butter turns brown and emits a nutty smell, immediately remove from heat and allow it to cool fully, about 10 minutes.

3. In a small bowl, combine the flour, cornstarch, baking soda, and sea salt.

4. In the bowl of a stand mixer, add the browned butter, brown sugar, and white sugar. Beat on low speed until combined. While mixing, add the egg, egg yolk, and vanilla. Mix until well combined.

5. Add half of the dry mixture to the stand mixer. Mix on low speed just until combined. Slowly add the remainder of the dry ingredients until just combined. Fold in the chocolate and be careful not to over mix.

6. Cover the dough in airtight cling wrap. Refrigerate the cookie dough for at least 30 minutes.

7. Using a cookie scooper, scoop the dough into 30 balls. Placing the cookie dough balls 2 inches apart on the prepared sheet.

8. Bake for about 10 to 12 minutes or until the edges are just golden brown. Be careful not to overcook them.