Ingredients
Equipment
Method
- Brown the butter (optional) and let it cool slightly.
- Whisk sugars into butter, then mix in egg, discard, and vanilla.
- Combine dry ingredients and fold into wet mixture until just combined.
- Stir in chopped chocolate.
- Chill dough 30-60 minutes if desired.
- Preheat oven to 350°F (175°C). Scoop dough onto lined baking sheets.
- Bake 10-13 minutes until edges are golden but centers are soft.
- Cool on sheet for 5 minutes, then transfer to wire rack.
Notes
- Use discard less than 5 days old for best mild tang.
- Brown butter adds rich nutty flavor.
- Store in airtight container up to 5 days or freeze dough/baked cookies.
