Josh Forisha

Chocolate Chip Cookies

Makes 12 cookies, takes overnight rest and 45 minutes active cooking

  1. Melt butter in a saucepan on medium heat, swirling constantly until particles begin to turn brown (5 minutes).
  2. Remove from heat and continue swirling for 30 seconds. Transfer to a small bowl with an ice cube, and refrigerate for 20 minutes.
  3. In a stand mixer, use a whisk attachment to whisk together the white sugar, egg, and vanilla extract, until a pale brown-yellow and falls off in ribbons (5 minutes).
  4. Fit paddle attachment onto mixer. Add brown sugar and cooled brown butter. Mix on medium speed to combine (30 seconds).
  5. Add flour mixture and mix briefly on low speed (15 seconds).
  6. Add chocolate chips and mix briefly on low speed (15 seconds).
  7. Transfer to an airtight container and refrigerate dough between 8 hours and 3 days.
  8. Preheat oven to 325°F.
  9. Form 12–14 dough balls on two baking sheets, and bake for 7 minutes.
  10. Swap places of baking sheets, and bake for 7 more minutes.
  11. Remove baking sheets and sprinkle cookies with coarse salt. Let cookies cool for 5 minutes.
  12. Transfer cookies to a cooling rack.
110 g Butter Brown and cool Mix in mixer Barely mix Barely mix Refrigerate overnight Bake 325°F for 15 minutes
70 g Sugar Whisk in mixer
1 Egg
1 tsp Vanilla Extract
70 g Dark Brown Sugar
140 g Flour Whisk together
½ tsp Baking Soda
1 tsp Salt
112 g Chocolate Chips