Laura’s Best Chocolate Chip Cookies
perfected pandemic treats.
guest: laura rice
Full Recipe Video:
Ingredients:
1 cup brown sugar
1 cup white sugar
1 tsp. vanilla
2 eggs
1/2 tsp. salt
2 sticks salted butter
1 tsp. baking soda
3 cups all-purpose flour
18 oz. semi-sweet chocolate chips or chocolate chunks (1.5 bags)
Sea salt
Preheat oven to 350.
In a large mixing bowl, mix brown and white sugar together.
In a medium sauce pan, brown the butter over medium heat. You will know when it’s browned when its melted and light brown in color. Be sure not to burn it. Add butter to sugar, and combine.
Gently fold in eggs to sugar mixture. Add the vanilla.
Sift all dry ingredients into your mixture. Add salt, baking soda, and then flour. Mix in chocolate chips. Once all ingredients are fully combined, wrap dough in cellophane and refrigerate for at least an hour.
On ungreased baking sheets, form cookies with your hands, about tablespoon size, and make balls of dough into small peaks. The tops should be more conical. Space cookies adequately on your baking sheet, as they will expand. Lightly salt the tops with sea salt.
Bake for 10-12 minutes depending on how cooked you like them in the middle. We prefer them slightly undone.
Notes:
These cookies were perfected during the pandemic through much trial and error. The browned butter, cone shaped dough balls, and sea salt make these better than your average chocolate chip cookies. We suggest using a KitchenAid Stand Mixer, but hand beaters will work as well.
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