VBCCCs (very best chocolate chip cookies)

I can whip these up in under 30 min if I go straight into the oven. Yes, resting the dough makes the cookies better BUT you can mix up the dough, bake enough off for whoever’s home, then store the rest of the dough in balls for the next day! The brown butter is worth it plus we really go heavy handed with chocolate chips (measure with your heart).

Ingredients:

250 grams all-purpose flour

1/2 teaspoon baking soda

14 tablespoons unsalted butter, divided

100 grams granulated sugar

150 grams light brown sugar

1 teaspoon salt

2 teaspoons vanilla extract or paste

1 large egg

1 large egg yolk

1 1/2 - 2 cups chocolate chips

1. Preheat oven to 375F

2. Whisk together flour and baking soda in a small bowl until combined.

3. Brown 10 Tbs (1 stick + 2 Tbs) butter. I like using a stainless steel pan so I can see when the little bits start to get golden brown then cut the heat.

4. Add brown butter to a large bowl along with 4 Tbs butter, chopped into small pieces to help it melt into the brown butter. Stir until all butter is fully melted.

5. Add granulated sugar, brown sugar, salt, and vanilla to the butter and whisk until combined.

6. Add one whole egg plus one yolk to the butter and sugar mixture. Whisk until combined then let the mixture sit for about a minute. Whisk then let it rest again, repeating about 3 times or until it is visibly smooth and lighter in color.

7. Dump the flour mixture into the wet ingredients and switch to a spatula for the folding. Gently mix/fold the flour in until a few streaks remain then dump in your chocolate chips. Finish mixing the chocolate chips in and adding more until it feels right.

8. Scoop straight onto baking sheet (I like a 4 Tbs scoop for medium large cookies) and bake for 12ish minutes.

9. The dough stores great in the fridge or freezer, pre-scooped or rolled into balls is best. I have also had luck forming the dough into a log and doing then slice and bake style!