This used to be Peter’s favorite chocolate chip cookie. I can’t even eat those anymore. These are the our new favorites. They are so, so good. My brother got the recipe from a coworker years ago (so I’m not sure who to credit) and then I made a few tweaks. And yes, you have to brown the butter to make the recipe work.
Chocolate Chip Cookies
2 cups cake flour
1 cup bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (3 sticks) browned unsalted butter
2 cups light brown sugar
1/2 cup granulated sugar
2 large eggs
2 egg yolks
2 teaspoons vanilla
Flaked sea salt (my favorite)
Several hours before mixing recipe, brown butter to light brown sugar in color and let cool. Mix cooled, softened brown butter in mixing bowl with the sugars. Cream together until very light, about 5 minutes. Add chilled eggs. Stir in the vanilla.
Sift flours, baking soda, baking powder and salt into a bowl.
Add dry ingredients and mix until just combined, 5 to 10 seconds.
Add chocolate chips.
Refrigerate for several hours to develop flavors a bit more, or just bake right away. Preheat oven to 350.
Roll golf ball size balls of dough on cookie sheet with parchment paper. Top with more chocolate chips. Sprinkle lightly with flaked sea salt and bit of sugar. Bake until golden brown but still soft, about 10-12 minutes.