After making regular Toll House chocolate chips cookie for many years, this recipe from Claire Saffitz YouTube Video It's really an amazing recipe and her video is very easy to follow. You can also get more recipes from her Dessert Person Cookbook filled with many great recipes.
INGREDIENTS
2 sticks unsalted butter (8 oz / 227g), cut into tablespoons
2 tablespoons heavy cream, half-and-half, or whole milk (1 oz / 28g)
2 cups all-purpose flour (9.2 oz / 260g)
2 teaspoons Diamond Crystal kosher salt (0.22 oz / 6g)
1 teaspoon baking soda (0.21 oz / 6g)
3/4 cup packed dark brown sugar (5.3 oz / 150g)
3/4 cup granulated sugar (5.3 oz / 150g)
2 large eggs (3.5 oz / 100g), cold from the refrigerator
1 tablespoon vanilla extract
5 ounces (142g) bittersweet chocolate disks, half coarsely chopped
5 ounces (142g) milk chocolate disks, half coarsely chopped
INSTRUCTIONS
Using a skillet, brown 1 stick of butter over medium heat.
Transfer browned butter to a large bowl. Let cool for a few minutes then add the remaining stick of butter. Whisk well until mixture is smooth. Whisk in the cream.
Add both sugars and whisk until smooth. Then add in the eggs and vanilla; whisk some more!
In a separate bowl, sift flour and baking soda then add the 2 teaspoons of salt.
Stir dry ingredients then once well combined, carefully add to wet ingredients. Fold in flour mixture then whisk batter until you don’t see any bits of flour.
Fold in chocolate chips. Chill dough for 15- 20 minutes. Then remove from fridge and portion out the dough for 2nd round of chilling. Using an ice cream scooper, scoop the dough (1 scoop = 1 cookie). Place on a lined baking sheet. Cover with plastic wrap and place in fridge for 12 -24 hours.
Once you’re ready to bake cookies, take another lined baking sheet and add 4-6 cookies per sheet.
Bake at 350 until golden for about 12 minutes. Remove from oven and let cool.
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