Servings: 24 servings
- 1 cup unsalted butter
- ¾ cup dark brown sugar packed
- ½ cup granulated sugar
- 3 large egg yolks room temperature
- 1 ½ tablespoons vanilla extract
- 2 tablespoons sour cream or plain yogurt, room temperature
- 1 cup cake flour
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 cups semi-sweet chocolate chips or dark chocolate baking bars chopped
- flaky sea salt optional, for sprinkling
Brown the butter:
In a medium saucepan set over medium-low heat, melt the butter, cooking and stirring until the butter is just browned and smells nutty (keep an eye on it and be careful not to cook it too long or it’ll burn).
Pour browned butter into a heatproof bowl and place in the fridge for at least an hour.
The butter should be solid after an hour.
Preheat oven to 400ºF (200ºC) (if you have convection, turn it on). Line two baking sheets with parchment paper or silpats. Set aside.
Prepare the Cookie Dough:
Using a large spoon, scoop out the browned butter and into the bowl of a stand mixer with the paddle attachment affixed.
Add brown sugar and granulated sugar.
Turn mixer on low for a few seconds, then gradually increase speed to medium-high, mixing for about 3-4 minutes until well incorporated and fluffy.
Once the butter sugar mixture is light, fluffy and starts to stick to the sides of the bowl, it’s ready for the next step.
Turn mixer to low and add egg yolks, vanilla, and sour cream.
Mix on medium for about 30 seconds until well incorporated, stopping to scrape down the sides and bottom with a rubber spatula, as needed.
With mixer off, add in both flours, salt, baking soda and baking powder.
Turn mixer on low and stir until just combined. Do not over mix.
Add in chopped chocolate and stir on low just until chocolate is evenly incorporated.
Portion dough into 2 tablespoon size balls, rolling between your palms to ensure a smooth ball.
Place about 2 inches apart on prepared baking sheets.
Stick more chocolate pieces to top of each ball, if desired (this helps create those pools of melty chocolate on top of the cookies)
Bake in preheated oven for 4-5 minutes if using convection (7-8 minutes in conventional oven) then rotate baking trays and bake for another 4-5 minutes for convection (7-8 minutes for conventional).
Allow to cool for 15 minutes on trays then transfer to wire racks.
- These cookies can be frozen and baked later or just a few at a time (one the best ways to do it!). After you roll the dough into balls, place on a baking sheet in a single layer and into the freezer for at least an hour. Transfer dough balls to freezer-safe ziplock bag for up to 3 months. Bring the cookie dough up to room temperature before baking by removing from the freezer and leaving at room temperature for at least 30 minutes
- Adapted from Buttermilk by Sam
Calories: 313kcal | Carbohydrates: 39.7g | Protein: 4.2g | Fat: 16.5g | Saturated Fat: 10.1g | Cholesterol: 43.9mg | Sodium: 162.2mg | Fiber: 2.3g | Sugar: 27g