Once You Try Chocolate chip Cookies This Way, You Won't Go Back

By Sugar Spun Run · 60 min

Ingredients

Instructions

1. Melt the butter in a medium saucepan over low to medium-low heat.
2. Raise the heat to just above medium. Swirl and scrape the pan constantly while the butter foams and pops.
3. When the popping quiets and brown bits form on the bottom, and the butter smells nutty, remove it from the heat quickly and pour into a large heatproof bowl.
4. Let the butter cool at room temperature until it is no longer warm to the touch.
5. Add the sugars to the cooled butter and stir well. Add the eggs and vanilla and stir until smooth.
6. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt. Add to the butter mixture gradually, stirring until fully combined.
7. Stir in the chocolate so it is evenly spread through the dough.
8. Cover and chill the dough in the refrigerator for at least 30 minutes.
9. About 15 minutes before the chilling ends, preheat the oven to 350°F (175°C) and line cookie sheets with parchment.
10. Scoop the dough into about 2-tablespoon portions and roll each into a ball. Space them at least 2 inches apart on the sheets.
11. Bake at 350°F (175°C) for 10–12 minutes, until the edges just turn golden. The cookies should still be soft and may look slightly underbaked in the centre.
12. Let the cookies cool for about a minute, sprinkle lightly with flaky sea salt, then cool completely on the sheet before moving them.

Summarized from Sugar Spun Run's video. Watch it for the details.

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