My go to. TOR-Tip: Freeze the dough in balls so they're ready to go, on hand, at all times. In this crazy world, you never know when you may need a cookie.
R E C I P E
2 sticks of butter
1 1/2 cups of brown sugar (packed)
1 egg & 1 yolk
1 tablespoon vanilla
3 cups flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon espresso powder (secret ingredient, shhh!!)
10 oz package chocolate chips (Guittard mandatory, Super Cookie chips are like $5 bucks a bag & completely worth every penny)
Combine dry ingredients (flour, espresso powder, salt & baking soda) in a bowl & set aside.
Melt sticks of butter in a saucepan on the stove. You can either simply melt - or brown butter. I switch off doing both.
To brown, simply put the stove on medium, add the butter & stir. In about 5-8 minutes the butter should turn a beautiful golden brown. You'll smell the nutty-like, caramel smell. IT CAN BURN though. So keep your eyes on it. I've burnt some butter before for sure. Browning butter develops a more chewy/caramel-like flavor.
Add brown sugar to a bowl & once melted, add butter.
Stir with a rubber spatula. Stir stir stir. At first the butter will be separate and be like a pool around the sugar. Keep stirring.
It will form this beautiful brown mush. Looks kinda weird, but it's all combined.
Add the egg & egg yolk. Stir stir stir again.
Once thickened, add the vanilla.
Next, add the dry ingredients and SLOWLY stir. Fold in until no more dry ingredients show.
Add the chocolate chips and fold.
CHILL THE DOUGH - 30 min.
Prep the parchment on the cookie sheet & preheat the oven to 350.
After the dough is chilled, scoop balls & bake 10-12 minutes (depending on size of cookie)
E N J O Y !