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Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
13
Moderate
Nutrition per serving
Calories163 kcal (8%)
Total Fat8.1 g (12%)
Carbs21.1 g (8%)
Sugars12.4 g (14%)
Protein1.9 g (4%)
Sodium128.9 mg (6%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings

125gunsalted butter
browned and cooled

120gbrown sugar
dark for richer flavor

60ggranulated sugar

2 teaspoonsvanilla extract

1egg
large

210gall-purpose flour
or 200g AP + 10g cornstarch

½ teaspoonsalt

½ teaspoonbaking powder

¼ teaspoonbaking soda

75gdark chocolate
chopped, or a mix of chips and chunks

75gwhite chocolate

60gchopped toasted nuts
optional

flaky sea salt
for sprinkling
Instructions
Step 1
Brown the butter in a saucepan over medium-low heat, stirring constantly until it turns a light brown color and releases a nutty aroma. Pour into a bowl and let cool for 5 minutes.
Step 2
Whisk in the brown sugar, granulated sugar, and vanilla extract until fully combined. Add the egg and whisk until smooth.
Step 3
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Slowly add to the wet ingredients and mix until a dough forms.
Step 4
Fold in the chocolate and nuts (if using).
Step 5
Use an ice cream scoop (40-50g per dough ball) to portion the dough. Roll into balls and refrigerate for at least 2 hours, preferably overnight.
Step 6
Preheat the oven to 180°C (350°F) 10 minutes before baking.
Step 7
Place the chilled dough balls on a baking tray lined with parchment paper, spacing them out evenly.
Step 8
Bake for 12-14 minutes, or until golden brown around the edges. Halfway through, slam the tray down on the counter for extra chewy cookies.
Step 9
Sprinkle with flaky sea salt while the cookies are still warm and let them cool on the tray for about 5 minutes before transferring to a wire rack.
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