This Basic Cookie Becomes Insanely Better with These Methods

By Chef Billy Parisi · 45 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C).
2. Melt the butter in a small pan over low to medium heat for 9 to 11 minutes, until very foamy and the milk solids are lightly browned and nutty-smelling.
3. Pour the browned butter into a separate container, add the 2 tablespoons of heavy cream, and chill for 30 minutes in the fridge or 15 minutes in the freezer.
4. Sift the flour, baking powder, baking soda, salt and cornstarch into a large bowl.
5. In a stand mixer fitted with the whisk, mix the brown and granulated sugars on low speed.
6. Add the chilled browned butter and whisk on high for 3 to 4 minutes, until light and fluffy, scraping the bowl as needed.
7. Add the eggs one at a time, mixing well after each. Mix in the vanilla, scrape down the sides, then beat on high for 10 seconds.
8. On low speed, add the dry ingredients in 3 equal batches, mixing each fully before adding the next and scraping after the second batch.
9. Remove from the mixer and fold in the semi-sweet chips and chopped bittersweet chocolate with a spatula. Set aside the small chocolate shavings.
10. Shape the dough into 12 equal cookies using a 3 to 4 oz scoop or by hand. Place 6 on each of two parchment-lined half-sheet trays, spaced apart.
11. Scatter the reserved chocolate shavings over the cookies. Bake on the middle rack at 350°F for 16 to 18 minutes, until the edges begin to brown.
12. As soon as they come out, move the cookies to a rack and sprinkle each top with a very small pinch of Maldon salt. Cool before eating.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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