20 min
PREP TIME
20 min
COOK TIME
10
INGREDIENTS
INGREDIENTS 24 SERVINGS
- 3/4 cup (175 milliliters) unsalted butter
- 1/3 cup (70 milliliters) granulated sugar
- 2/3 cup (150 milliliters) firmly packed dark brown sugar
- 2 teaspoons (10 milliliters) Pure Vanilla Extract
- 1 whole egg
- 2 egg yolks
- 1 2/3 cups (400 milliliters) flour
- 1 teaspoon (5 milliliters) baking powder
- 1/2 teaspoon (2 milliliters) Sea Salt Grinder
- 3/4 cup (175 milliliters) semi-sweet or bitter-sweet chocolate chips
Preparation
- 1 Place butter in small saucepan. Heat on medium heat, stirring frequently, until completely melted. Increase heat to medium-high. Cook, stirring frequently, until butter is well browned and has a nutty fragrance. Remove from heat immediately when no longer foamy and milk solids have settled to the bottom of the pan (watch for brown specks). Cool slightly. Transfer to large heat-safe mixing bowl. Refrigerate 30 minutes.
- 2 Mix flour, baking powder and salt in small bowl; set aside. Remove butter from refrigerator. Add sugars to bowl. Beat with electric mixer on medium speed about 5 minutes, or until creamy and smooth. Add whole egg, egg yolks and vanilla paste. Mix just until blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate. Cover bowl. Refrigerate dough 3 hours.
- 3 Preheat oven to 375°F (190°C). Scoop cookie dough by rounded tablespoons. Roll into balls. Place dough about 2 inches (5 cm) apart on parchment-lined baking sheets.
- 4 Bake 8 to 10 minutes or until lightly browned.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
