Millionaire Chocolate Chip Cookies
Are you ready for the best chocolate chip cookies you’ve ever had in your life? See, here’s the thing. I have my favorite chocolate chip cookie recipe that I’ve been using for years now, and it’s perfect. But just as an experiment, I decided to see what would happen if I made my very favorite cookies with only the very best ingredients, and took the extra time to make them without cutting any corners (as I am prone to do). And thus, these millionaire chocolate chip cookies were born!
I decided to christen them millionaire cookies for several reasons. First, because I used much more expensive ingredients to make them than I usually do. The chocolate chips and bourbon vanilla were both three or four times more expensive than my usual ingredients. So pretty much, I would have to be quite a lot richer than I currently am to use those ingredients every time I make cookies. 🙂 And second, because eating these rich, flavorful, perfectly delicious cookies makes me feel like a millionaire. If I can’t be rich with money, at least I can be rich with cookies, right?
Browning the butter for these cookies takes a fair amount of extra time, but it adds so much delicious flavor that it is well worth the effort. It also changes the texture of the cookies just slightly, to be deliciously crisp around the edges while still soft and gooey in the middle. The real star of these cookies, though, is the chocolate chips. My best friend Cort told me about Chocolove chocolate chips a few months ago, and I have been dying to try them in a recipe. They are without a doubt the best chocolate chips I have ever baked with! The chocolate is flavorful, rich, and silky, with just the right amount of sweetness. Topping the cookies with a sprinkle of sea salt boosts all the flavors and makes them extra delicious. These cookies are to die for!
Millionaire Chocolate Chip Cookies
12 tablespoons butter, cut into pieces
1 cup brown sugar, packed
1/2 cup sugar
1 egg plus 1 egg yolk
1 tablespoon bourbon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon sea salt, plus additional salt for sprinkling
1 package Chocolove dark chocolate chips (I found mine at Whole Foods)
Add the butter to a medium skillet and cook over medium low heat, stirring occasionally, until lightly golden brown and fragrant. Remove from heat immediately and pour into a separate container to prevent burning. Allow to cool to room temperature.
Preheat the oven to 325. Line two large cookie sheets with parchment. In a large bowl or the bowl of a stand mixer, mix the browned butter, brown sugar, and sugar until well blended. Add the egg, egg yolk, and vanilla and mix until blended. In a medium bowl, whisk together the flour, baking soda, and sea salt. Add the dry ingredients to the wet ingredients and mix until just combined. The dough should be fairly dry and crumbly, but you should still be able to shape it into balls. If the dough is too dry, add milk, one teaspoon at a time, until the dough holds together. Mix in the chocolate chips using a rubber spatula, reserving about 1/2 cup chips.
Roll the cookie dough into golf ball sized balls. Using your fingers, pinch each ball of dough into two halves. Place one half, rough side down, on the prepared baking sheet, then place the other half, rough side up, on top, to form a double stack. Top each dough stack with a few extra chocolate chips and sprinkle with sea salt. Bake 11-15 minutes, or until the bottoms are lightly golden brown. Remove and let cool on the pan for a few minutes, then remove to a cooling rack. Enjoy!
Is it 12 tablespoons of butter?