Ingredients
- 227 grams Danish Creamery Premium Sea Salted Butter, cold
- 150 grams light brown sugar, lightly packed
- 100 grams granulated sugar
- 2 tsp vanilla bean paste
- 1 large egg, room temperature
- 240 grams all purpose flour, spooned and leveled
- 2 tsp baking powder
- 170 grams chopped dark chocolate
- 170 grams milk chocolate chips
Method
- Cube the butter and place half in the bowl of a stand mixer fitted with the whisk attachment.227 grams Danish Creamery Premium Sea Salted Butter cold
- Place the other half of the butter in a light colored, medium size saucepan, over medium-low heat.
- Use a wooden spoon or rubber spatula to stir the butter occasionally. It will begin to bubble, continue stirring intermittently.
- Once it begins to foam, you won’t be able to see what’s happening so stir continuously, making sure to scrape the solids off the bottom of the pan. The milk solids will begin to settle on the bottom of the pan and darken in color.
- Remove from the heat and continue stirring for another minute or so, until the butter darkens into an amber color.
- Pour the butter, with all the little solid bits on top of the cold cubed butter in the stand mixer. Let it rest for 5 minutes.
- Add the brown sugar and granulated sugar and turn the mixer up to medium speed and beat for 3-4 minutes.150 grams light brown sugar lightly packed, 100 grams granulated sugar
- Add the vanilla and the egg and beat at medium-high speed for 2-3 minutes, until the mixture is pale.2 tsp vanilla bean paste, 1 large egg room temperature
- Add the flour and baking powder and mix, on low speed, just until there’s only a few streaks of flour left. Fold in the chocolate just until it’s evenly dispersed.240 grams all purpose flour spooned and leveled, 2 tsp baking powder, 170 grams chopped dark chocolate, 170 grams milk chocolate chips
- Refrigerate the dough for 30 minutes and then separate the dough into ten, 4 oz cookie rounds. Make sure to roll them into balls, don’t just scoop them or you’ll get uneven sides. Refrigerate the cookie dough rounds for at least an hour or up to overnight.
- Preheat the oven to 350F (177C) convection and bake the 4 oz cookies for 13-14 minutes, until the edges are browned and the center is puffed and no longer looks wet.
- Remove from the oven, tap the tray on the counter and top with a few extra chocolate chips and a pinch of sea salt. Let the cookies rest on the pan for 10 minutes.
Nutrition
Serving: 1gCalories: 568kcalCarbohydrates: 67gProtein: 6gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 73mgSodium: 274mgFiber: 3gSugar: 43g