Chocolate Chip Cookies

I know, I know: how much more basic can you get? But these are my basic chocolate chip cookies. You will not find pecans here. However, you will find browned butter and smoked sea salt. So while these might be basic, they are certainly not boring.

Chocolate Chip Cookies
yield: about 16 rather large cookies

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cornstarch

3/4 cup unsalted butter
1 cup dark brown sugar
1/2 cup white sugar

1 egg + 1 egg yolk
1 tbsp vanilla

2 cups chocolate chips
sea salt or smoked sea salt (optional, but recommended)

In a large bowl, whisk together the flour, baking soda, salt, and cornstarch.

In a pan over medium heat, brown the butter. Here's a helpful how-to if browning butter is new for you. Pour the browned butter into the bowl of a stand mixer and let it cool for 15 minutes or more. Add the sugars and mix until a wet sandy mixture forms. Add in the egg, egg yolk, and vanilla, beating for 30 seconds to a minute on medium speed until creamy and the mixture is lightener in color. With the mixer running on low speed, add the dry ingredients gradually until combined. The dough should be stiff. Finally, add in the chocolate chips. Scoop dough into about 16 balls and sprinkle with sea salt. Refrigerate for at least 1 hour.

Preheat oven to 325 degrees. Drop chilled dough onto a parchment-lined baking sheet. Bake cookies for 15-17 minutes until barely browned around the edges and still a little puffy in the center.

Alternatively, once the dough balls have chilled for an hour or so, wrap them in plastic wrap and aluminum foil and freeze them. When ready to bake, place desired number of cookies on a parchment-lined baking sheet. Place sheet in the oven and set to 325 degrees F (don't preheat the oven - the gradual warming helps to thaw the dough). Bake for 21 - 24 minutes. Enjoy!