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Chocolate Chip Cookies — Dozen

Browned butter, a pinch of coarse salt on top, still soft in the middle.

Makes

12 large cookies

Hands on

20 min

All in

1 h

Oven

180 °C (350 °F)

What you need

• ½ cup (125 ml)butter
• ½ cup (125 ml)brown sugar, packed
• ¼ cup (60 ml)granulated sugar
• 1egg
• 1 tsp (5 ml)vanilla
• 1¼ cups (300 ml)all-purpose flour
• ½ tsp (2 ml)baking soda
• ½ tsp (2 ml)salt
• 1 cup (250 ml)chocolate chips or chopped chocolate
• to finishflaky salt

How it goes

1. 1

   Brown the butter. Melt it in a light-coloured pan over medium and keep going past melted — it will foam, then quiet down, then the milk solids at the bottom will turn the colour of a hazelnut and it will smell like toffee. Four to six minutes. Scrape every brown speck into the bowl and let it cool 10 minutes.

2. 2

   Whisk in both sugars, then the egg and vanilla. Whisk a full minute — this is where the shiny top comes from.

3. 3

   Fold in the flour, baking soda and salt, then the chocolate.

4. 4

   Chill the dough 30 minutes. It is not optional — warm dough spreads into one flat sheet.

5. 5

   Scoop 12 balls onto a lined sheet, well apart. Bake 11–13 minutes — the edges set, the middles still look underdone.

6. 6

   Flaky salt on top while hot. Leave them on the sheet 5 minutes to finish on their own heat.

A couple of things

• Browning the butter is ten extra minutes and it is the whole difference between a good cookie and one you think about two days later.
• The dough freezes scooped. Bake from frozen, a minute or two longer.

Contains : wheat, milk, eggs, soy