8 oz (2 sticks) unsalted butter
1 ice cube
10 oz (2 c) flour
3/4 tsp baking soda
2 tsp sea salt
5 oz (3/4 c) granulated sugar
2 large eggs
2 tsp vanilla extract
5 oz (1/2 c + 2 Tbsp, tightly packed) brown sugar
8 oz semi-sweet chocolate chips
Melt butter in a saucepan over medium heat. Stir constantly until golden brown (about 5min). This adds a nutty, caramely flavor to the cookies.
Remove from heat and continue stirring for an additional 15sec, transfer to small bowl and add an ice cube. Cool in the fridge for 20min.
Whisk together flour, baking soda, and salt. Set aside.
In a stand mixer, whisk together granulated sugar, eggs, vanilla extract until pale brown on medium speed (5min).
Switch to paddle attachment on mixer. On medium speed, add brown sugar and cooled brown butter to the egg mixture. Mix until combined, and then add flour mixture. Set to low speed, and then add chocolate.
Preheat oven to 325 degrees. Spoon dough onto parchment with 1 oz/2Tbsp scoop. Fit 6-8 cookies per sheet. Bake for 15 (with fresh dough)-20min(with refrigerated dough) until edges are golden brown.
Let cool for 2min, then transfer to wire rack.
For a tasty holiday flare, very lightly sprinkle the cookies with coarse sea salt when they come out of the oven to give your cookies a snowy look. Very good if you like a mix of sweet and salty!
After 5 min of cooling, the cookies are ready to enjoy with a tall glass of milk!
*Inspired by Food Lab’s Best Chocolate Chip Cookies
Our guests love the cookies they get at turndown during their stay in the mansion! For your mansion stay at home enjoy this chocolate chip cookie recipe.--Glorietta Bay Inn
|Address:||1630 Glorietta Blvd