These Chocolate Chip Cookies Will Change Your Life
Ingredients
- 1/2 pound unsalted butter
- 4 bay leaves
- 1 cup packed dark brown sugar
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 cup soy sauce
- 1 teaspoon apple cider vinegar
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 10 ounces dark chocolate
- 1 tablespoon pink peppercorns
- Flaky sea salt
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Place the butter and bay leaves in a medium saucepan. Cook over medium-low heat, stirring frequently with a rubber spatula until the butter melts and gets golden brown, 5 to 7 minutes. Pour the brown butter into a large bowl and discard the bay leaves. Set aside until cool enough to touch, about 10 minutes.
- Add both sugars to the brown butter and whisk by hand until well combined. Mix in the egg, egg yolk, soy sauce, apple cider vinegar, and vanilla.
- In a separate medium bowl, mix together the flour and baking soda until the baking soda is evenly distributed.
- Gently whisk the flour mixture into the butter mixture until no flour streaks remain. With a rubber spatula, fold in the chocolate.
- Cover the bowl with plastic wrap or a lid and chill the dough in the fridge for at least 30 minutes. Ideally, you’d want to let it rest overnight to allow more time for the flavors to meld. After an overnight rest, the cookies have an intense caramel flavor once baked. If you’re resting the dough overnight, just make sure you let the dough sit at room temperature for 30 minutes to make it easier to scoop into balls.
- Position a rack in the middle of the oven and preheat the oven to 350°F. Line two baking sheets with silicone mats.,Using a 3-tablespoon cookie scoop, portion the dough into balls. Place six dough balls on one of the prepared baking sheets, making sure to leave at least 2 inches of space between the balls. Place the bowl of remaining cookie dough back in the fridge until the first sheet is done baking.
- In a small skillet, toast the pink peppercorns on low heat until they start to smell fragrant, 2 to 3 minutes. Grind the peppercorns with a mortar and pestle until they’re coarsely crushed.,Sprinkle some of the crushed pink peppercorns and flaky sea salt on top of the dough balls before popping the baking sheet into the oven.
- Bake for 10 to 12 minutes, or until the edges of the cookies are golden brown. Before taking the cookies out of the oven, drop the sheet against the oven rack a couple times at a height of about 4 to 5 inches to create outer ripples in the cookies. Transfer the baking sheet to a wire rack to cool completely.,Repeat the process with the remaining cookie dough and the other lined baking sheet until all the dough is baked.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original