A delicious upgrade on the classic. The nutty browned butter adds some depth and the sea salt gives them a fancy flavor and a nice balance to the sweetness. It's a cookie people of all ages will love!
Servings: 28
Prep20 minutesminutes
Cook30 minutesminutes
Cooling30 minutesminutes
Ready in: 1 hourhour20 minutesminutes
Ingredients
1cupsalted butter, diced into pieces (I used salted, if using unsalted increase salt to 3/4 tsp)
Brown butter in a medium saucepan (careful not to burn). Remove from heat and pour into a heatproof storage container, cover with lid or plastic wrap and freeze for 30 - 40 minutes, until cool.
In a mixing bowl, whisk together flour, cornstarch, baking soda and salt for 20 seconds, set aside. Remove butter from freezer and pour into the bowl of an electric stand mixer, using a rubber spatula to scrape out any excess. Add light-brown sugar, granulated sugar and vanilla to butter.
Fit mixer with the paddle attachment and whip on medium-high speed until slightly pale and fluffy, about 4 minutes. Add in eggs one at a time, mixing after each addition until combined.
With mixer set on low speed, slowly add in dry ingredients and mix just until combined (if your dough seems too dry you can add a Tbsp of half and half or milk to help it come together a bit). Stir in chocolate chips. Cover bowl tightly with plastic wrap and refrigerate for 2 hours. Preheat oven to 350 degrees during the last 10 minutes of refrigeration.
Scoop dough out about 2 1/2 Tbsp at a time and shape into balls (a bit larger than a golf ball). Drop cookie dough balls on Silpat lined baking sheets (fitting 9 per sheet) and bake in preheated oven for 10 - 12 minutes until golden, transfer cookie dough that isn't currently baking to refrigerator to chill until ready to bake.
Remove from oven and sprinkle each cookie with a small pinch of sea salt. Allow cookies to cool several minutes on cookie sheet before transferring to a wire rack to cool. Store in an airtight container.