| Portions |
|---|
| 18 |
Ingredients
- ¾ cup unsalted butter, room temperature, divided
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 1½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 200g chocolate, milk, semi-sweet, or dark, chopped into chunks
- Flaky sea salt, optional
Directions
- Heat your oven to 350°F and line a large sheet pan with parchment paper.
- Set a small pan over medium heat and add in ¼ cup of the butter to melt. Bring to a simmer and allow the butter to cook for 1 to 2 minutes, stirring frequently, until golden brown flecks appear. Immediately transfer the browned butter to a large bowl or the bowl of your stand mixer and set aside to cool for a few minutes.
- Add the remaining ½ cup of butter to the bowl along with both sugars and beat on high until well combined and a little lighter in color, about 3 minutes. Add in the eggs one at a time, beating well after each addition. Beat in the vanilla and set aside.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Stir in the chocolate and add the dry ingredients to the butter and sugar mixture. Beat just until combined.
- Using a ¼ cup ice cream scoop or a large tablespoon, scoop the cookie dough onto the lined baking sheet, leaving at least 4 inches between each. You will have to bake these cookies in batches. I typically fit 6 to 8 cookies on a large sheet pan.
- Bake the cookies for 13 to 15 minutes or until the edges are golden brown and the centres are still soft. Allow the cookies to sit on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Store cooled cookies at room temperature in a container or resealable bag for up 5 days.
Recipe Notes: If you’re making these ahead, freeze the scooped cookie dough and store in a resealable bag for up to 3 months. Bake from frozen and add 1 to 2 minutes to the baking time.