These are my go getter cookies!! I use them for everything and change it up a lot based on what I’m in the mood for. You can sub the dark chocolate chips for a variety of chopped chocolate, white chocolate & macadamia, cranberries & chopped pistachios, toffee bits and chopped milk chocolate. Whatever you are in the mood for, this dough works great!! An awesome option is to double the batch and then divide it into 4 bowls and mix in whatever combinations you would like. Then you get 4 different cookies for the work of one!! Plus, you can scoop them and freeze the dough to have FBC (fresh baked cookies) every night.
Brown Butter Chocolate Chip Cookies
226 grams (2 sticks) unsalted butter
320 grams (2¼ cups) all purpose flour
7 grams (1½ teaspoon) baking soda
7 grams (1 teaspoon) kosher salt
226 grams (1¼ cup) dark brown sugar
56 grams (¼ cup) honey
5 grams (1 teaspoon) vanilla extract
2 large eggs (~125 grams)
250 grams (2 cups) dark chocolate chips or shards
Flaky sea salt (optional)
Preheat your oven to 350F.
In a small pan over low heat, stir the butter until small brown specks appear and it smells toasty. Set aside to cool.
In a small bowl, combine the flour, baking soda, and salt.
In a large mixing bowl, whisk together the browned butter, dark brown sugar, honey, and vanilla extract.
Add the eggs into the brown butter mixture and whisk until well combined.
Using a spatula or spoon, fold the flour mixture into the wet ingredients.
Mix in the dark chocolate chips.
Scoop into dough balls and place on a parchment-lined sheet pan. Lightly press to flatten slightly.
Bake, rotating half way through, until golden brown, about 8-12 minutes.
Remove from your oven and set aside to cool. When you've waited as long as you can possibly stand it, finish with a sprinkling of flaky salt (if desired) and enjoy!!