Ingredients
- 350g AP flour (2 1/4 cups)
- 1 tsp baking soda
- 1/2 tsp salt
- 2 sticks unsalted butter (1 cup)
- 250g dark brown sugar TRY 200/150
- 100g granulated sugar
- 1 egg + 1 yolk
- 1tbsp vanilla extract
- 1tbsp plain greek yogurt
- 180g chocolate chips (1 cup)
- Coarse sea salt, for sprinkling (optional)
Instructions
- Brown the butter over medium heat, whisking continuously. Allow to cool until cool enough to touch.
- In a stand mixer, mix the browned butter and sugar until well combined.
- Beat in the egg, egg yolk, vanilla, and yogurt.
- In a separate bowl whisk together the flour, baking soda, and salt.
- Slowly add the dry ingredients to the wet. Mix on low until just combined, then mix in the chocolate chips.
- Roll the dough into balls and place onto 2 cookie sheets lined with parchment paper. Place about 3″ apart. ~60g per cookie = 18-20 cookies.
- Chill the dough for at least 2 hours.* You can also prep the dough and leave it a day or two to bake later.
- Bake at 350 for about 10-12 minutes. They’re ready when the edges start to brown and the cookie centers will begin to color slightly.
- Take the cookies out and sprinkle with the coarse salt, if using.
- Let the cookies set on the sheets for a few minutes, then remove to a rack cool.
NOTES:
- Chilling the cookie solidifies the fat, which keeps the cookie from spreading too fast as it bakes, and hopefully gives you a soft inside and a crunchy exterior. If you don’t want to wait two hours, you’ll still have delicious cookies, they’ll just be flat.
TRY 375 degrees?
