- 5.75 ounces (1/2 bag) dark chocolate chunks
- 5.75 ounces (1/2 bag) semi-sweet chocolate chips
- ½ cup softened butter
- ½ cup browned butter (recipe to follow)
- ½ cup sugar
- 1 cup brown sugar
- 1/3 cup dried milk
- 2 large eggs at room temperature
- 2 teaspoons vanilla
- 2 ¼ cups flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped pecans (optional)
- coarse sea salt for sprinkling (technically optional, but really important)
Prep: 2 minutes Cook: 3 - 6 minutes Total: 5 - 8 minutes
Before beginning the cookie dough, you’ll need to brown half the butter (one stick). In a pan with a light-colored bottom, place cubes of butter over medium heat and melt. Browning butter is easiest over a metal pan with a light bottom so that you can see the color of the butter as it browns (the goal is a rich amber). Swirl and/or stir constantly to cook evenly. Stirring constantly will also keep you from leaving the butter, which you really don't want to do. The butter will melt, then foam, and then begin to brown. You'll have tiny brown granules at the bottom – this is fat and this is good! Watch closely, browning happens fast and you don’t want burnt butter. When the butter is amber and smells nutty, it’s ready. Remove IMMEDIATELY from the stove, place in a bowl, and refrigerate or freeze. The cooking process should take between 3 – 6 minutes. It’s important that you let the hot butter cool and begin to solidify before adding to the cookie dough. Otherwise the hot butter will make your cookies spread too fast in the oven and you'll have thin, crunchy cookies.
Cookie Dough Magic
Prep: 10 minutes Rest: 24 hours Bake: 10 - 12 minutes Total: 1 day + change
Note: Don't believe the hype about room temperature eggs? I always use room temperature ingredients, no matter what I'm baking, and it's a good baking habit. But I just want you to live your best life, so check out this article from Sally's Baking Addiction and this one from Completely Delicious. Decide for yourself.
If you DO believe the hype and forgot to remove your eggs from the refrigerator, just add the eggs to a bowl or cup of hot water and let them rest there for around five minutes. That’s about how long it will take before you need them anyway. I know because I forget this step a lot.
Combine dried milk, flour, baking soda, baking powder, and salt in a medium bowl and stir well. (If you're curious about the dried milk, check out my upcoming blog post about this recipe and how that ingredient was added.) Add dark chocolate chunks, semi-sweet chocolate chips, and pecans to the dry mix. Adding the chips and nuts here helps prevent over-stirring the batter and keeps the cookies soft and gooey after baking. In a large bowl, cream the sugar, brown sugar, softened butter, and cooled browned butter on medium-high until light in color and fluffy. Add eggs, one at a time, and mix on medium speed. Add vanilla and stir. Combine dry ingredients into wet and mix until the flour is no longer visible, but do not over-stir.
REFRIGERATE DOUGH FOR AT LEAST ONE HOUR. I always refrigerate mine overnight. This is tough – I know. Who makes cookie dough when they don’t want warm, ooey-gooey cookies in twenty to thirty minutes? Well, I do. And now, you do too (maybe). On the bright side, chilling your dough means you have an excuse to eat a ton more cookie dough while you’re waiting for it to chill and the next day, you’ll have cookies that are worth the wait.
When ready to bake, preheat oven to 375, roll cookies into 1 tablespoon-size balls, and cook for 10 – 12 minutes. The cooking temp and time will vary depending on your oven, the size of your cookies, and your texture preferences. I bake mine for exactly 12 minutes every time and have a crunchy outer circle with a soft, melty center. Remove from oven, sprinkle with sea salt, grab one and risk burning your tongue. Worth it.
I never bake all my dough at once - only what Justin and I are eating that night. This way our cookies are always warm and fresh. Refrigerate what you don't use and keep for three to five days; frozen dough will keep for four to six months.