Description
These decadent cookies feature a unique soft-batch texture achieved through the science of browned butter and sour cream. By chilling the dough and finishing with flaky sea salt, you create a perfectly balanced treat that stays tender for days.
Ingredients
- 1 cup unsalted butter
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1/4 cup sour cream, room temperature
- 1 1/2 cups semi-sweet chocolate chips
- Flaky sea salt, for topping
Instructions
- In a medium saucepan, brown the unsalted butter over medium heat until it smells nutty and contains amber bits, then transfer to a large bowl.
- In a separate bowl, whisk together the flour, baking soda, and salt until perfectly dispersed.
- Vigorously whisk the light brown sugar and granulated sugar into the warm browned butter for about one minute before adding the vanilla extract.
- Whisk in the room temperature eggs one at a time, followed by the sour cream, until the mixture is smooth and emulsified.
- Using a rubber spatula, gently fold the dry ingredients into the wet mixture until no flour streaks remain, then fold in the chocolate chips.
- Cover and refrigerate the dough for 30 minutes, scoop into 3-tablespoon balls, then cover and chill for an additional 2 hours.
- Preheat oven to 350°F and bake dough balls on parchment-lined sheets for 11 minutes, allowing them to finish setting on the pan.
- Immediately top with extra chocolate chips and flaky sea salt, then cool on the pan for 20 minutes before moving to a wire rack.
Notes
To achieve the signature soft texture, do not skip the two-stage chilling process as it allows the flour to fully hydrate and prevents the cookies from spreading too thin. Using room temperature dairy is essential for a smooth emulsion that creates the perfect cookie crumb.
- Prep Time: 2 hours 50 mins
- Cook Time: 11 mins
- Category: Dessert
- Method: Baking
- Cuisine: American