Bakery Style Chocolate Chip Cookies – with Brown Butter

Bakery Style Chocolate Chip Cookies – Recipe Notes

• These cookies are basically a larger version of my Brown Butter Chocolate Chip Cookies, with a few slight modifications. I wanted to create a large, chewy cookie that also had a sweet & salty component. The results are so good!
• These cookies are nutty, salty, and rich!
• These cookies have a crispy edge and gooey chewy center
• No need to refrigerate this dough – these cookies are ready to pop in the oven as soon as you scoop them out.
• The dough can be frozen! I often freeze scoops of dough and then store in a gallon size freezer bag. Add 1-2 minutes to the bake time and bake from frozen – I love having cookie dough on hand to enjoy any time!

Equipment Used

1. Baking Sheets – These Nordic Ware ones are a some of my favorite
2. #40 Cookie Scoop – You will stack two dough balls on top of each other for these cookies
3. Mixing Bowl – I prefer glass but use whatever you have on hand!

Ingredients

-1 cup butter, browned

-1/2 cup granulated sugar

-1 cup brown sugar

-1 egg, plus 1 yolk

-1.5 tbsp vanilla extract

-2 tbsp milk

-1 tsp baking soda

-1 tbsp cornstarch

-3/4 tsp salt

-2 cups flour

-1.5 cups semi-sweet chocolate chips, plus a few extra for topping

-Sprinkling sugar & course sea salt for topping

Directions

1. Allow brown butter to cool for about 10 minutes before using. You can find instructions for browning butter in step 1 on this recipe. Preheat oven to 350 degrees.
2. Cream together brown butter with sugars.
3. Add egg, vanilla, & milk; mix until combined.
4. Mix your dry ingredients together in a separate bowl and add them into your butter and sugar mixture. Mix until just combined. Do not overmix! Overmixing can cause cookies to become dense and flat when baking.
5. Fold in your chocolate chips.
6. Scoop onto your cookie sheet. Stack two scoops on top of each other. You do not need to roll these together – they will melt into each other while baking. Add several chocolate chips on top of each dough ball stacks, don’t forget to add some to the sides too!
7. Bake for 10 minutes. These cookies will look under-baked when you first pull them out of the oven – trust the process! They will continue to cook a little and set as they rest on the pan.
8. Lightly sprinkle cookies with both sprinkling sugar and coarse sea salt
9. Allow them to rest for 10 minutes before transferring them to a wire cooling rack.