How One of NYC's Best Bakers Makes Chocolate Chip Cookies

Ingredients

• 1 cup Unsalted Butter (cut into pieces; will be browned)
• 1 cup Dark Brown Sugar (packed)
• 1/2 cup Granulated Sugar
• 2 Eggs (large, room temperature optional)
• 2 tsp Pure Vanilla Extract
• 2 1/4 cups All-Purpose Flour
• 3/4 cup Bread Flour (higher gluten for chewiness)
• 2 tbsp Malted Milk Powder (toasted, nutty flavor)
• 1 tsp Baking Soda
• 1 tsp Sea Salt (coarse flaky, for topping)
• 2 cups Milk Chocolate Chips (large chips, e.g., Guittard)

Instructions

1. Brown the Butter

   Place the butter in a saucepan over medium‑high heat. Melt, then continue cooking, stirring occasionally, until the milk solids turn golden brown and the butter smells nutty (about 5 minutes).

   Time: PT5M

2. Cool the Brown Butter

   Transfer the browned butter to a heat‑proof bowl and let it cool to room temperature (about 10 minutes).

   Time: PT10M

3. Combine Dry Ingredients

   In a separate bowl whisk together all‑purpose flour, bread flour, malted milk powder, baking soda, and sea salt until no lumps remain.

   Time: PT5M

4. Mix Wet Ingredients

   Add dark brown sugar, granulated sugar, and the cooled brown butter to a large mixing bowl. Whisk for 2‑3 minutes until the mixture is light, thick, and pale. Then add the eggs and vanilla extract, whisking until fully incorporated.

   Time: PT3M

5. Incorporate Dry Ingredients

   Dump the dry mixture into the wet mixture all at once. Using a spatula, fold until no dry patches remain and the dough is uniform.

   Time: PT2M

6. Add Chocolate Chips

   Stir in the milk chocolate chips until evenly distributed.

   Time: PT1M

7. Chill the Dough

   Cover the dough tightly with plastic wrap and refrigerate for at least 5 hours, preferably overnight, to develop flavor and firm the butter.

   Time: PT5H

8. Pre‑heat Oven & Prepare Sheets

   Pre‑heat the oven to 350°F (177°C). Line baking sheets with parchment paper.

   Time: PT10M

   Temperature: 350°F

9. Portion and Top Cookies

   Using a 2‑oz cookie scoop, portion dough onto the prepared sheets (about 5 cookies per sheet, spaced apart). Press a few extra chocolate chips onto the top of each cookie and sprinkle a pinch of flaky sea salt.

   Time: PT5M

10. Bake

    Bake for 16‑20 minutes, until the edges are golden brown and the centers are still soft.

    Time: PT18M

    Temperature: 350°F

11. Cool

    Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack or serving warm.

    Time: PT10M

Nutrition Facts

Calories

210

Protein

2g

Carbohydrates

28g

Fat

10g

Fiber

1g