Nickel Allergy Friendly Classic Chocolate Chip Cookies
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Learn more →Ingredients
24 servings
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine salt
- 1 cup (2 sticks) unsalted butter
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
- flaky sea salt, for finishing (optional)
Instructions
- 1
Melt the butter in a large saucepan over medium heat, stirring occasionally, until the foam subsides and the milk solids at the bottom turn golden-brown and smell nutty, about 6–8 minutes. Pour the browned butter into a large mixing bowl and let it cool for 5 minutes.
- 2
Whisk the granulated sugar and brown sugar into the warm browned butter until fully combined. Add the eggs one at a time, whisking vigorously after each addition, then whisk in the vanilla extract until the mixture is smooth and slightly thickened, about 1 minute of whisking.
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