Ingredients

The following ingredients have 4 Servings
  • 1 cup butter (, diced into pieces (I used salted, if using unsalted increase salt to 3/4 tsp))
  • 2 1/3 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp table salt
  • 1 1/4 cups packed light-brown sugar
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2/3 cup milk chocolate chips
  • 2/3 cup semi-sweet chocolate chips
  • 2/3 cup bittersweet chocolate chips
  • coarse or Maldon sea salt (, for topping (optional))

Instruction

  • 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.