I meant to make these cookies and tweak the recipe as I normally do. I figured that they looked pretty close to perfect and with an adjustment or two could be my standby chocolate chip cookie. But I was wrong-this recipe is not to touched (I mean, unless you’re going to go nuts and go this route). They are perfect and delicious and will disappear really really fast.
There is something magical about the browned butter and sea salt. I made these twice, first with light brown sugar which were delicious, but the dark brown sugar is worth an extra trip to the grocery store if you need convincing.
You guys know this trick right? Make cookie-sized balls, freeze on cookie sheets, throw in ziplock bags and
hide store them in your freezer until you’re ready to bake them. In my house we don’t have the willpower to keep a whole batch of cookies lying around, besides why would you when they’re so much better fresh? This is the only way I bake cookies unless they’re leaving my house immediately.
2 1/4 cup all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon of sea salt, plus more for sprinkling
2 sticks (1 cup) unsalted butter
1 1/2 cups packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 tablespoon plain greek yogurt
12 oz semi-sweet chocolate chips
Preheat the oven to 350 degrees F
Mix together the flour, baking soda, and salt in a small bowl and put aside
Melt butter in a saucepan over medium-high heat and whisk it until it starts to foam, then keep whisking until it turns a light brown color. Put aside in a bowl and let butter cool off a little. Cream together butter and sugars. Add in the egg, egg yolk, vanilla, and greek yogurt until combined. Stir in the chocolate chips.
Chill dough for 30 minutes in the freezer or 2 hours in the fridge.
Bake on cookie sheet a few inches apart for 8-10 minutes until edges turn just barely golden brown. Sprinkle with sea salt.