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Perfect Chocolate Chip Cookies From Chef Lesli Sommerdorf for Harmons
Makes 2 dozen
Ingredients: 1 c (2 sticks) unsalted butter, at room temperature 2¼ c all-purpose flour 1¼ t baking soda ½ t flaky sea salt, such as fleur de sel or Maldon, plus more sprinkling 1 c firmly packed brown sugar ½ c granulated sugar 1 large egg plus 1 egg yolk 2½ t vanilla 1 T greek yogurt or sour cream 2 c semisweet chocolate chips
Instructions: In a medium frying pan over medium heat, melt butter. Cook, swirling pan often, until butter is evenly browned, 3-5 minutes. Remove from heat and let cool completely.
In a medium bowl, whisk together flour, baking soda and salt.
In bowl of a stand mixer with paddle attachment, beat sugars and brown butter on medium speed until blended. Add whole egg and yolk and mix on low to combine. Add vanilla and yogurt and mix on low to combine. Scrape down sides of bowl and mix on low again. Add dry ingredients and mix on low just until combined. Add chocolate chips and mix on low to combine. Chill dough for 30 minutes up to overnight.
Preheat oven to 350˚ and line 2 baking sheets with silicone mats or parchment paper.
Use a dough scoop (2 T) to scoop 1 ball of cookie dough. Place on prepared baking sheets, 2-3 in apart. Bake until cookies are golden brown, rotating the pans halfway through, about 14 minutes total. Remove from the oven and sprinkle cookies lightly with additional sea salt. Let rest 5 minutes, then transfer to wire racks to cool completely.
