EBT-Friendly: 100% of ingredients

From Jenna

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The ultimate brown butter chocolate chip cookies—rich, nutty, and perfectly chewy with crisp edges and pools of melted dark and milk chocolate. Chilling the dough overnight is the secret to deep, complex flavor. These bakery-style cookies are absolutely irresistible.

Ingredients:

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•   1 cup salted European butter (+ 2 tbsp)
•   1 3/4 cup all-purpose flour (spooned and leveled)
•   1 tbsp cornstarch
•   1/2 tsp kosher salt
•   3/4 tsp baking soda
•   1/4 tsp baking powder
•   3/4 cup dark brown sugar (tightly packed)
•   1/2 cup granulated sugar
•   2 tsp vanilla extract
•   1/2 tsp lemon (juiced)
•   2 large eggs (1 large egg and 1 egg yolk)
•   6 oz 70% dark chocolate (chopped into medium chunks)
•   3 oz milk chocolatte (finely chopped)
•   flaky sea salt (for sprinkling on top)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Brown the butter: Slice salted European butter and add it to a medium saucepan over medium heat. Stir constantly as it melts, bubbles, then becomes foamy. When it turns a rich amber color with brown bits at the bottom, remove from heat immediately. Pour into a measuring glass and add additional butter until it reaches exactly 1 cup. Stir to melt and set aside to cool.
2. In a small bowl, whisk together all-purpose flour, cornstarch, kosher salt, baking soda, and baking powder. Set aside.
3. Once the brown butter has cooled (still warm is fine, not hot), pour it into a large mixing bowl with dark brown sugar and granulated sugar. Whisk thoroughly to combine.
4. Add vanilla extract, fresh lemon juice, egg, and egg yolk. Whisk vigorously until the mixture turns a shade lighter, about 1 minute.
5. Pour in the dry ingredients and use a rubber spatula to fold the dough together. Just before fully combined, add chopped dark chocolate and finely chopped milk chocolate (or hazelnut milk chocolate). Continue folding until fully combined.
6. Using a 2-ounce cookie scoop (or ¼ cup), scoop the dough onto a plate lined with parchment paper.
7. Refrigerate the dough uncovered for at least 4 hours, but preferably overnight for the best flavor and texture.
8. When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
9. Place 3-4 cookies on the tray, well spaced apart. Bake for 12-14 minutes, until the edges are golden and the centers are pale, puffed, and slightly underdone.
10. If the cookies bake unevenly, use the inside rim of a fork to nudge the edges back into a round shape right after pulling them from the oven.
11. Top with flaky sea salt. Let rest on the pan for a few minutes, then transfer to a cooling rack. Enjoy!

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