Chocolate Chip Cookies – Classic

Step 1: Brown the Butter

Add 1/2 cup (8 tablespoons) of unsalted butter into a pan. Let it melt slowly on medium-low heat. Continue heating until the butter starts to bubble up and the milk solids sink to the bottom and turn a beautiful golden hue, indicating it has browned. This process happens quickly, so keep a close eye on it.

Step 2: Cool the Butter

Transfer the browned butter, including the toasted milk solids, into a large mixing bowl. Allow it to cool down for about 5 minutes. Cooling is important to prevent the cookies from becoming greasy.

Step 3: Add Sugars and Egg

Add 1/2 cup of white sugar and 1/2 cup of brown sugar to the cooled browned butter. Mix with a spatula until the butter is fully incorporated and the sugars are nice and fluffy. Then, crack in 1 large egg at room temperature and mix again until fully combined and the mixture has a lava-like consistency.

Step 4: Incorporate Flavorings and Leavening

Add an unspecified quantity of vanilla extract, an unspecified quantity of coarse kosher salt, and an unspecified quantity of baking soda to the mixture. Aim the baking soda into the vanilla extract to activate it. Mix thoroughly until everything is fully incorporated and even.

Step 5: Add Flour and Chocolate Chips

Add an unspecified quantity of all-purpose flour and an unspecified quantity of dark chocolate chips to the wet ingredients at the same time. Mix with a spatula until no white flour is visible, ensuring the flour and chocolate chips are fully incorporated into the dough.

Step 6: Scoop and Prepare for Baking

Line a baking sheet with parchment paper. Using a large cookie scoop (or ice cream scooper), scoop large dollops of cookie dough onto the baking sheet, spacing them about 2 inches apart. Gently clean up the edges of each scooped dough ball. If desired, sprinkle a tiny pinch of fleur de sel (Maldon sea salt) on top of a few dough balls and gently press it in.

Step 7: Bake the Cookies

Place the baking sheet into a preheated oven at 350°F (≈175°C) (approximately 175°C) (175°C (≈345°F) (approximately 345°F)). Bake for approximately 12 minutes, or until the edges are golden brown and the centers are still slightly soft.

Step 8: Cool and Serve

Once baked, remove the cookies from the oven. Let them sit on the baking sheet for 5 to 8 minutes to fully cool down and set before handling. Serve warm, perhaps with a glass of milk for dipping.

• Use high-quality butter, such as Kerrygold Pure Irish Butter, for the best flavor.

• Allow the browned butter to cool for about 5 minutes before adding other ingredients to prevent greasy cookies.

• Add vanilla, salt, and baking soda to the cooled butter mixture before flour and chocolate chips to ensure even incorporation.

• Aim the baking soda directly into the vanilla extract to activate it effectively.

• Mix the dough until no white flour is visible, ensuring all ingredients are fully incorporated.

• For flat, round cookies with beautiful crisp edges, bake the dough immediately after mixing.

• For thicker, more mound-like cookies, chill the dough in the fridge for 5-10 minutes before baking.

• Let the baked cookies cool on the baking sheet for 5-8 minutes before transferring to a wire rack or serving, to allow them to set and become easier to handle.