I think we can all agree that there is no better smell than freshly baked chocolate chip cookies! Aside from the deliciously indulgent fragrance, chewy chocolate chip cookies are among the most requested dessert in my family. I’m lucky to have a mom who loves baking and loves, even more, to experiment with new recipes, which is where this post originated from. There are so many variations on the classic chocolate chip cookie that it can be hard to nail down a single recipe that covers all the bases. In my opinion, this recipe does a pretty darn good job of hitting on several of them. So, if you prefer a crisp on the outside, chewy on the inside, nutty, double-chocolate chookie, than this is a post you’ll want to read!

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Ingredients

• 1-3/4 C unbleached all-purpose flour

• 1 C semisweet chocolate chips

• 3/4 C packed dark brown sugar

• 1/2 C granulated sugar

• 1/4 C Milk Chocolate Chips

• 14 tbsp unsalted butter (1 Full Butter Stick & half)

• 2 tsp vanilla extract

• 1 tsp table salt

• 1/2 tsp baking soda

• 1 large egg

• 1 large egg yolk

• Sea Salt Flakes (I use this brand!)

Directions

Before heating to 375, make sure your oven rack is in the middle position. Using Baker’s Parchment paper, line two cookie sheets. These parchment sheets are great and already pre-cut with gridlines, so now overlapping! Whisk flour and baking soda together in medium bowl; set aside.

Over medium heat 10 tbsp butter in a medium skillet until melted, about 2-3 minutes. Swirl butter consistently until color deepens to a golden brown and a nutty aroma starts to release. This can happen very quickly, so it’s essential to watch your butter while it browns.

Remove the skillet from heat and transfer browned butter to a large mixing bowl. From here, stir in the remaining 4 tbsp butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and single yolk and whisk until the mixture is smooth with no lumps remain.

Now let your mixture rest for 3 minutes, then whisk for 30 seconds. Repeat resting and whisking two more times until the mixture is thick, smooth, and shiny. With a wooden spoon, stir in flour mixture until combined.

Stir in chocolate chips, giving dough final stir to ensure no flour remains. Divide dough into 16 portions, each about three tablespoons (or use a cookie or ice-cream scoop).

On prepared baking sheets, arrange eight dough balls per sheet. Bake cookies one tray at a time until cookies are golden brown and still puffy, and edges have begun to set, but centers are still soft, 10 12 minutes, rotating baking sheet halfway through baking.

Transfer baking sheet to wire rack; Sprinkle the tops of the baked cookies with some sea salt flakes.

This recipe truly is too good not to share or make your additions! Switch out for your preferred chocolate preferences, add mini M&Ms or nuts, the base will hold to the taste. If you do make changes, share your creations in the comments below, and don’t miss out on our $100 Instagram giveaway happening now!

Enjoy!

Kelly