Chocolate Chip Cookie
A sage original - simple, soft, chewy, and the one I make the most.
Instructions
- 1
Brown the Butter
Heat butter in a light-colored pan over medium heat, stirring constantly until it turns golden brown and develops a nutty aroma. Transfer to a bowl and cool to room temperature.
- 2
Mix Sugars
Combine brown sugar and powdered sugar in a large mixing bowl.
- 3
Add Wet Ingredients
Mix in the cooled brown butter until well combined. Add the whole egg, egg yolk, and vanilla extract, mixing until smooth.
- 4
Incorporate Dry Ingredients
Add flour, baking soda, baking powder, and salt. Mix until just combined.
- 5
Add Chocolate
Fold in chopped chocolate and chocolate chunks along with any optional mix-ins.
- 6
Chill Dough
Refrigerate dough for at least 10 minutes to firm up.
- 7
Shape and Bake
For small cookies: Form 60-70g portions into balls. Bake at 350°F (175°C) for 20-23 minutes. For large cookies: Form 130-150g portions into balls. Bake at 350°F (175°C) for 25-27 minutes.
- 8
Cool
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
• Brown Butter Tip: Use a light-colored pan to easily monitor the butter’s color as it browns to prevent burning. • Yield: Recipe makes 12-16 cookies depending on whether you choose small or large portions.
